Chocolate Holidays: Unforgettable Desserts for Every Season by Alice Medrich

Author:Alice Medrich [Alice Medrich]
Language: eng
Format: epub, azw3, pdf
Tags: Food*Cooking*Dish*Course*Dessert*Chocolate, Cookbook
Publisher: Artisan
Published: 2005-10-01T17:00:00+00:00

chocolate easter baskets

Chocolate-coated pretzel “twigs” lend themselves to elegant centerpieces filled with chocolate truffles or meringue mushrooms. Or, make a little nest for a child and fill it with jelly beans and foil-wrapped chocolate eggs. Let kids play with the sticky chocolate-coated pretzels on wax paper . . . and voilà: miniature log cabins, stick figures, and edible skyscrapers.

MAKES 1 LARGE BASKET OR NEST OR 3 SMALL ONES

3 ounces semisweet or bittersweet chocolate

3 or more cups thin pretzel sticks, salted or unsalted

FILLING

Coffee Meringue Mushrooms

Bittersweet Chocolate Truffles

Candy, such as jelly beans, foil-wrapped chocolate eggs, etc.

EQUIPMENT

2-quart bowl or box, lined with plastic wrap, for a large basket or nest

Sheets of wax paper for small nests

Melt the chocolate in the top of a double boiler over barely simmering water or in the microwave on Medium (50 percent) power. Cool to lukewarm. In a medium bowl, pour most of the chocolate over the pretzels. Use a rubber spatula to turn the pretzels gently in the chocolate until they are lightly coated, adding as much of the rest of the chocolate as necessary. It’s OK if some of the pretzel shows through the chocolate.

For a large basket or nest, scrape the pretzels into the lined bowl or box. Arrange the sticky pretzels against the sides of the container to resemble a basket or a nest. Shape small nests or wreaths on sheets of wax paper.

Refrigerate to set the chocolate. To unmold the large basket, lift the plastic liner from the container and peel it away from the pretzels. Fill with meringue mushrooms, chocolate truffles, or candy.

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