Chocolate Rose Topiary Balls
19
Nov
Nov
[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.
CategoryCookies And Sweets, Dairy, Recipes
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