These are delicious! First of all- when I make these again (and I say when, because I will!) I'm going to experiment with the s.c. milk to confectioner sugar ratio. Based on how mine turned out (I followed the recipe exactly) I think you could use considerably less s.c. milk, but it's just a theory. Also, rather than heating the chocolate in a pan I used a bain marie (double boiler) which made life so much easier- I didn't have to worry about the chocolate getting funky, burnt, or any of the other things that could happen- plus I was able to have nicely melted chocolate for the entire time it took me to coat the patties.
I think tweaking the 'dough' will make a big difference in how these set up. As the recipe calls for, my patties were falling apart and melting before I could do anything. I had to keep them in the freezer at all times, but that isn't necessarily a bad thing- I think I may prefer them frozen. (Seriously, they are so good frozen!)
I bought a little circle fondant cutter so they were the size of the mini York patties and rolled the dough out flat before cutting. The size was perfect because where my dough was a bit thick, the taste was off (too much creamy center for how much chocolate it took to coat them)- so don't make them too huge unless you can get them really flat for multiple bites.
All in all- deeelish! It was very time consuming (for me) and messy but definitely worth the effort. Practice makes perfect so I'll keep trying!
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These are delicious! First of all- when I make these again (and I say when, because I will!)...