Sarah bernhardts #1

Yield: 14 Servings

Measure Ingredient
¾ cup Heavy cream
14 ounces Semi-sweet or bitter-sweet chocolate; cut up
5 tablespoons Unsalted butter
14 \N Coconut macaroons 1-1/2 to 2 inches in diameter
1 tablespoon Light corn syrup

Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@... (Micaela Pantke) (COLLECTION) From: the1edr@... (Erica D. Rodgers) Source: 365 Great Chocolate Desserts, by Natalie Haughton NOTE: To make these sensational cookies easily, buy bakery coconut macaroons to use for the base, or use the recipe for "Chocolate Coconut Macaroons" in this cookbook to make your own.

1. In a 1-quart glass bowl, heat cream to boiling in a microwave oven on HIGH, 2 to 2-½ minutes. Stir in 8 ounces chocolate and 2 tablespoons butter, mixing until completely melted and smooth. Refridgerate, stirring occaisionally, until cold and thickened, but not set, 3 to 4 hours.

2. In a medium bowl, beat chilled chocolate mixture with an electric mixer on high speed about 1 minute, or until mixture becomes stiff enough to hold its shape and lightens slightly in color. Do not overbeat, or mixture will become grainy.

3. Place chocolate mixture in large pastry bag fitted with an open star or a plain ¾ inch diameter decorating tube or tip, filling bag half to ¾ full. Pipe a 1-½ inch-high chocolate mound on top of each macaroon. Place on a waxed paper lined baking pan. Refridgerate until firm, 1 to 2 hours.

4. When firm, prepare glaze. In a 2 cup glass measure, combine remaining 6 ounces chocolate, corn syrup, and remaining 3 tablespoons butter. Heat in a microwave oven on HIGH 1 to 1-½ minutes, until melted and smooth when stirred. let cool 10 minutes or until lukewarm.

5. Holding one cookie (filling side down) dip carefully but quickly into glaze to cover chocolate filling completely and almost all of the cookie.

Quickly place cookies upright on wax paper lined baking pan. Refridgerate until set, 1 to 2 hours. Store in a tightly covered container in refridgerator.



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