Cream Puffs With Peppermint Ice Cream And Hot Fudge
INGREDIENTS:
6 oz Semisweet chocolate; cut-up 1 c Cashews, roasted unsalted
6 oz Milk chocolate; cut-up 2 (1.4 oz) milk chocolate cris
6 oz White chocolate; cut-up -- butter toffee bars; (like
1/2 c Pecans; chopped -- skor) chopped
1/2 c Roasted almonds; diced
6 oz Semisweet chocolate; cut-up 1 c Cashews, roasted unsalted
6 oz Milk chocolate; cut-up 2 (1.4 oz) milk chocolate cris
6 oz White chocolate; cut-up -- butter toffee bars; (like
1/2 c Pecans; chopped -- skor) chopped
1/2 c Roasted almonds; diced
Recipe by: 365 Great Chocolate Desserts -
ISBN 0-06-016537-5 Preparation Time: 0:20 1. In a 2-qt glass bowl, combine semisweet, milk and white chocolates. Heat in microwave on Medium 2 mins, stir. Heat 1 1/2 to 2 mins longer, just until melted and smooth when stirred.
2. Stir in nuts and candy pieces. Drop by teaspoonfuls 3/4 inch apart onto 2 wax paper-lined jelly-roll pans. Let stand at room temperature or refrigerate until set.
ISBN 0-06-016537-5 Preparation Time: 0:20 1. In a 2-qt glass bowl, combine semisweet, milk and white chocolates. Heat in microwave on Medium 2 mins, stir. Heat 1 1/2 to 2 mins longer, just until melted and smooth when stirred.
2. Stir in nuts and candy pieces. Drop by teaspoonfuls 3/4 inch apart onto 2 wax paper-lined jelly-roll pans. Let stand at room temperature or refrigerate until set.