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Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook.
Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The December 2004
Recipe of the Month
Brandied Yule Jewels
Here's a no-bake treat similar to our Spicy Chocolate Sugar Plums (December
2000), but with brandy and rolled in pretty sugars. You can substitute
brandy flavoring if you like...it still works well. We thank Mr. Peter
Dexter for this fun to make, old-fashioned treat.
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Ingredients
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- 2 1/2 cups crushed vanilla cookies (or chocolate cookies for a much more potent variation --Ed.)
- 1/2 cup chopped pecans or almonds
- 1/3 cup brandy
- 1 cup confectioner's sugar
- 8 ounces of good quality dark chocolate chips
- 1 Tablespoon margarine (not butter)
- Colored baking sugars for decoration
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Directions
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- Melt chocolate chips with the margarine gently over a double boiler or in
the microwave, stirring smooth. You may need to add an extra teaspoon or
two of margarine if the mixture is too lumpy, as it needs to be smooth
enough to mix with the crushed cookies.
- Mix with all other ingredients, working the mixture until incorporated. It
may be a bit dry...add a touch of corn syrup (just a bit, try no more than a
Tablespoon) if the mixture simply will not hold together.
- Roll into truffle-sized balls, then into the colored sugars. It's fun to
serve these in frilled paper candy cups, or on tiny decorative plates.
- These will keep well, but for mailing and long-term storing of cookies, it
is best to use a prepared chocolate syrup or fondue instead of making your
own; that way, the cookies will keep a bit longer. Add a touch more brandy
too!!!!
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Enjoy!
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