Brandy alexander gems

Yield: 24 Servings

Measure Ingredient
Pastry for one crust 9-inch pie
⅓ pack (12-oz) Nestle Toll House Little Bits semi-sweet chocolate; divided
⅓ cup Heavy cream
¼ cup Sugar
⅛ teaspoon Salt
2 Egg yolks
1 tablespoon Brandy
Whipped cream

GEM CUPS

FILLING

Gem Cups: Preheat oven to 450 degrees. Cut pastry into 24 circles using 2-½ inch round cookie cutter (rerolling scraps as necessary). Press circle in each cup of gem pans. (NOTE: Gem pans are miniature muffin pans.) Bake at 450 degrees for 7-9 minutes. Remove from pans. Cool completely on wire racks.

Filling: In small heavy gauge saucepan, combine ½ cup Nestle Toll House Little Bits semi-sweet chocolate, heavy cream, sugar and salt. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. In small bowl, beat egg yolks. Stir in ¼ cup chocolate mixture. Return to saucepan; cook 1 minute longer. Stir in brandy. Pour into Gem Cups. Chill. Serve with whipped cream; sprinkle with remaining Nestle Toll House Little Bits semi-sweet chocolate. Makes 24 gems.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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