Sarah Bernhardts

Sarah Bernhardts

Ingredients:
------------
3/4 cup heavy cream
14 oz semi-sweet or bitter-sweet chocolate, cut up
5 tblsp unsalted butter
14 coconut macaroons 1 1/2 to 2 inches in diameter (or 1 recipe
(1 of 13) [12/17/1999 10:55:50 AM]
COLLECTION: Cookies Vol.2 (of 2)
Chocolate Coconut Macroons)
1 tblsp light corn syrup

Directions:
-------------
1. In a 1-quart glass bowl, heat cream to boiling in a microwave oven
on HIGH, 2 to 2 1/2 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 3/4 inch diameter decorating tube or tip, filling bag half to
3/4 full. Pipe a 1 1/2 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 1/2 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.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: Barry_Carlson@mindlink.bc.ca (Moira Carlson)
SESAME CRACKERS
===============