INGREDIENTS

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (collection)
Date: Tue, 27 Jul 93 13:15:48 +0200
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Source: "Madam Chocolate's Book of Divine Indulgences" by Elaine Sherman
Preheat oven to 300F.  Set aside a wax paper-lined baking sheet.  Chop the
white chocolate into small pieces and set aside.  Toast the nuts on a
baking sheet in a single layer for 5 to 8 minutes. Set them aside.
In the top of a double boiler over hot, not boiling water, melt the white
chocolate and the butter in the water.  Stir until smooth.
A NOTE on Melting White Chocolate: Since the fats in white chocolates melt
at different temperatures, and since the milk proteins tend to clump if
overheated, melting white chocolate can be very frustrating.  I've found
that the easiest method is to chop the chocolate into small pieces and melt
them in the microwave. Microwave at high power for 1 minute, then stir. If
necessary, continue the process for additional 30-second intervals until
completely melted.  Microwave only until smooth; DO NOT OVERHEAT!!!
Pour into a bowl and add the yolk.  Continue beating until the mixture is
fluffy and cooled to room temperature.  Chill until firm (about 4 hours).
Remove from refrigerator and form into 24 1-inch balls.  Sandwich between 2
nut halves.  Chill until ready to serve.
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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