Chocolate Rose Topiary Balls

[cooked-sharing]
Yields12 Servings
 3 oz Cream Cheese, at room temperature
 4 oz Good-Quality Milk Chocoalte, melted
 ½ cup Confectioners' Sugar
 2 oz Efrat's Crispy Crumbs*
For the Outer Layer:
 14 oz White Milk Chocolate
 7 oz Pareve Premium White Coating
1

Stir together cream cheese and melted chocolate. Add sugar.

2

Fold in Crispy Crumbs. Mixture will be thick. Form approximately 24 - 3/4" balls and place on a lined pan. Freeze.

3

Melt both white chocolates together in a double boiler or a heatproof bowl placed over a pot of simmering water. Fill each flower ball mold about 1/3 full with melted chocolate. Place a frozen crispy chocolate ball in the center. It will push some of the white chocolate up and around the sides.

4

Fill mold till the top with more white chocolate. Freeze 15 to 20 Minutes, or until set. Pop out flower ball.

5

Store at cool room temperature until serving. Yield 24-30 flower balls.

*Available at The Peppermill.

Ingredients

 3 oz Cream Cheese, at room temperature
 4 oz Good-Quality Milk Chocoalte, melted
 ½ cup Confectioners' Sugar
 2 oz Efrat's Crispy Crumbs*
For the Outer Layer:
 14 oz White Milk Chocolate
 7 oz Pareve Premium White Coating
Chocolate Rose Topiary Balls

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