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Chocolate Mini-cups
Use a small, clean decorator's brush about 1/4-inch wide to paint the entire
inside of a 1 1/2-inch diameter foil or paper mini-muffin cup. Set the painted
cups inside a mini-muffin tin; place in the freezer for 1-2 minutes to harden.
When set, carefully peel the paper or foil off the chocolate; it should release
easily. The inside of the cups will be relatively smooth; the fluted shape shows
up on the outside of the cup after the liner is removed.
These
bite-size cups can hold almost any kind of filling, from berries, pudding,
truffles or ice cream. |
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White Chocolate Truffles
6 squares (6 oz.) white chocolate
8 oz. pecans, about 2 cups
1 C. finely ground vanilla wafer crumbs
1/3 C. Grand Marnier or orange liqueur
finely grated peel of 1 orange
powdered sugar
Melt chocolate in microwave or in top of a double boiler. Grind pecans in a food
processor. Stir into melted chocolate. Add 1 cup crumbs, liqueur and peel. Mix
well.
Shape into 1-inch balls. Roll in powdered sugar. Store, tightly covered, in the
refrigerator for at least 1 week before serving, so flavors blend.
Truffles will keep well in the refrigerator for up to 3 weeks.
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