These *are* Simply Sensational. They're time consuming, but very easy to make. You may find, as I did, that the consistency is like firm pudding unless you chill them long enough (more than an hour in the refrigerator is a must). What I do when it's time to chill them is to put them in the freezer (in a stainless steel bowl) for about 30-40 minutes, or until just firm enough to use a small ice-cream scoop/melon baller. Once on the baking sheet, I freeze for about another 30 minutes to make them easy to work with. Work quickly. It's impossible to work with them at room temperature. I also dipped them in melted dark chocolate (60% Ghiradelli works well). When it cools, it makes a hard crunchy outside that goes really well with the creamy inside. While the chocolate was still a bit tacky, I rolled some in powdered peppermint candies, some in powdered almonds, and some in powdered creme de menthe. They were absolutely divine, and look very impressive.
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These *are* Simply Sensational. They're time consuming, but very easy to make. You may find,...