Elegant chocolates are simple to make Christmas countdown

December 05, 1990|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

DAZZLE YOUR FRIENDS with homemade chocolate candy.

To make the chocolate seashells in our photograph you will need candy molds, available inexpensively at most cake decorating and candy making stores. Check the phone directory for a store near you. The only other thing you will need is coating chocolate. It is sometimes also called molding or coveture chocolate. Regular chocolate will develop white streaks.

Carefully melt the chocolate in the microwave, stirring frequently, and pour into the molds. Let candy cool and harden at room temperature and then remove from the molds.

We used rubber seashell molds for our chocolates. We glued the seashells back-to-back using melted chocolate and then dipped the edges into finely chopped nuts. Store tightly wrapped at room temperature for up to one month.

Jhese truffles would be a welcome gift for any chocolate lover.

Chocolate Truffles

10 ounces bittersweet chocolate cut into 1/4 -inch pieces

1/2 cup whipping cream

2 tablespoons powdered sugar

2 egg yolks

1 1/2 tablespoons praline liqueur

Finely crushed nuts, chocolate wafer cookies, or powdered cocoa

Melt chocolate in microwave. Remove from heat and cool five minutes. Stir in whipping cream and powdered sugar.

Add egg yolks, one at a time, beating well with a wire whisk after each addition. Stir in praline liqueur.

Pour chocolate mixture into a medium bowl; cover and chill at least one hour.

Shape chocolate mixture into one-inch balls. Roll truffles in your choice of cookie crumbs, nuts or cocoa. Cover and chill until firm. Store in refrigerator up to one week or freeze up to two months. Makes about five dozen.

/%-- "American Country Christmas 1990"

edited by Patricia Dreame Wilson,

Oxmoor House Inc.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.