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Post by marlaoh on Oct 29, 2004 7:38:41 GMT -6
CARAMEL TRUFFLES 1/3 cup semisweet chocolate 12 chocolate cream filled classic caramels TOPPINGS: 1/2 cup sweetened flaked coconut, and toasted pecans
Line a baking sheet with waxed paper. Melt chocolate in a bowl in microwave. Put each topping in a bowl. Roll each caramel in a ball. One at a time, roll in melted chocolate to coat. Lift out on a fork, scraping off excess chocolate against rim of bowl. Immediately, transfer to a topping, roll to coat, then transfer with a spoon to lined baking sheet. Refrigerate until chocolate sets. Makes 12 servings.
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