Recipe for "extra" special chocolate treats
Ganache:
8 oz. of the finest dark Swiss chocolate
3/4 cup heavy cream
1 1/2 Tablespoon Creme de Menthe
2 oz. Loveless' special hallucination-inducing inhibition-eliminating powder
Dipping:
16. oz. of powdered chocolate
2 tablespoon vegetable oil
festive green sprinkles
1. Grate the chocolate into small pieces. Place in top half of double boiler along with the cream. Put hot (not boiling) water in bottom half of a double boiler. Stir often with wooden spoon.
2. When all of the chocolate has melted, stir until well combined.
3. Stir in the Creme de Menthe.
4. Add drug, taking care not to spill any on unexposed skin! Let cool to room temperature.
5. Chill until ganache has hardened.
6. Form ganache into small balls.
7. Dip ganache pieces into oil and then into the powdered chocolate.
8. Dust with pretty green sugar sprinkles.
9. Laugh like the insane maniac that you are!
10. Offer to various Theatrical Muse comm members to see what happens!
8 oz. of the finest dark Swiss chocolate
3/4 cup heavy cream
1 1/2 Tablespoon Creme de Menthe
2 oz. Loveless' special hallucination-inducing inhibition-eliminating powder
Dipping:
16. oz. of powdered chocolate
2 tablespoon vegetable oil
festive green sprinkles
1. Grate the chocolate into small pieces. Place in top half of double boiler along with the cream. Put hot (not boiling) water in bottom half of a double boiler. Stir often with wooden spoon.
2. When all of the chocolate has melted, stir until well combined.
3. Stir in the Creme de Menthe.
4. Add drug, taking care not to spill any on unexposed skin! Let cool to room temperature.
5. Chill until ganache has hardened.
6. Form ganache into small balls.
7. Dip ganache pieces into oil and then into the powdered chocolate.
8. Dust with pretty green sugar sprinkles.
9. Laugh like the insane maniac that you are!
10. Offer to various Theatrical Muse comm members to see what happens!