Yield: 60 Servings
|20 ounces||Semisweet chocolate|
|2½ pounds||White chocolate|
|1½ pounds||Cream cheese|
|¾ cup||Confectioner's sugar|
|¾ cup||Coffee liqueur|
|1½ cup||Whipped topping|
Cut 6 inch circles from wax paper; cut in half and shape into cones; secure edges wtih tape.
Place dark chocolate into a pan and melt, let cool till slightly thickened, then transfer to a ziplock bag. Make a tiny hole in the bottom corner, and drizzle a bit into the lower 2 inches of the cone. Let cool completely.
Melt white chocolate, and cool until slightly thickened.. Brush a thin layer over chocolate layer in cones, making sure to get the bottom of the cone. Chill till firm.
Beat cream cheese, powdered sugar, and 1 teaspoon vanilla at high speed till light and fluffy. Add liquer, beating at medium speed till combined.
Add whipping craem to liquer mixture. Place mixture into a pastry bag and pipe itno cones. Chill till firm and ready to serve.
Posted to MC-Recipe Digest V1 #342 Recipe by: Southern Living, Dec. 1996 From: Janet Baker <jbaker@...>
Date: Fri, 13 Dec 96 12:55:30 -0500