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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Sweet Tooth Truffle Tree Ingredients:
8 ounces dark sweet chocolate, finely chopped |
1/4 cup light corn syrup |
Directions:
1. Place half of chocolate in top of a double boiler over hot water; stir with a rubber spatula until chocolate melts. Add remaining half of chocolate, stirring until chocolate melts. Stir in corn syrup; remove from heat and let cool slightly. Remove and set aside 2 tablespoons chocolate mixture. Spread remaining chocolate mixture to 1/3 thickness on wax paper-lined cookie sheet. Chill 20 minutes or just until firm.
2. Feed firm chocolate slab through smooth roller of a cold pasta machine set on 2. Immediately cut chocolate into 3/4 -wide strips. Cut strips into 5 and 7 segments. Fold 5 segments to form loops, pressing ends gently together. Drape 7 segments over empty egg cartons, creating a wavy appearance.
3. Make a bow with chocolate loops, overlapping loops on a wooden pick; use 2 tablespoons reserved chocolate mixture as glue between layers. Chill strips and bow until firm.
4. Note: If you don't have a pasta machine, spread chocolate mixture to about 1/8 thickness on a large marble slab. Let harden and cut into thin strips using a sharp knife.
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