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Full Online Book HomeLearning KitchenCandy - Truffles - Chocolate Truffle Mice
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Candy - Truffles -  Chocolate Truffle Mice Post by :28alex01 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1519

Click below to download : Candy - Truffles - Chocolate Truffle Mice (Format : PDF)

Candy - Truffles - Chocolate Truffle Mice

4 oz. chocolate- semi-sweet, bittersweet, or milk choc.
1/3 cup sour cream
1 cup fine chocolate wafer crumbs

For decorating:
1/3 cup (approx.): choc. wafer crumbs or icing sugar or coloured sugar or cocoa or Nestlé's Quik or whatever you want
chocolate mini-chips for eyes (or white choc. mini-chips or use silver or gold dragées- candies)
sliced almonds for ears (or slivers or whole almonds)
licorice or coconut shreds or slivered almonds for the tail


Melt chocolate slowly over a bowl of warm, not boiling, water, or slowly in microwave. Cool some, then add sour cream. Blend in chocolate wafer crumbs until completely combined. Refrigerate until firm.

Roll in scant tablespoons in small balls, then roll one edge to form a slightly pointy end. Place on plate and continue rolling balls and shaping them so they are a little pointy at one end (words fail me; oh, for a picture!). When finished, roll mouse-shaped balls in crumbs, icing sugar, etc. Garnish with a couple of eyes and ears, and a tail. Store in airtight container in refrigerator.

Makes ~24 cute little mice.
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2 cups fresh cranberries 1/4 cup light corn syrup 1/4 cup water 3/4 cup butter 1 can (14 oz.) sweetened condensed milk 3/4 cup unsweetened cocoa Powdered sugar In a medium saucepan, combine cranberries, corn syrup and water. Cook stirring until berries are popped and mixture is thickened. Let cool. In a heavy saucepan over medium heat, melt butter; stir in cocoa then condensed milk. Stir until mixture thickens. Stir in cooled cranberries. Refrigerate 3 to 4 hours or until well chilled. Shape into one inch balls. Roll in powdered sugar. Store in refrigerator. Makes 4 dozen
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20 ounces bittersweet chocolate, chopped into small pieces 3/4 cup plus 2 tablespoons heavy cream 6 tablespoons corn syrup 2 tablespoons unsalted butter 6 to 7 tablespoons raspberry liqueur, such as framboise Cocoa powder, for dusting Put 12 ounces of the chocolate in a bowl. Whisk together the cream and corn syrup in a saucepan and bring to a simmer. Pour over the chocolate and whisk until thoroughly combined and smooth. Whisk in butter until smooth and glossy. Add the raspberry liqueur and mix well. Pour the chocolate into a deep pan and chill. When the chocolate is firm, scoop out
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