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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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This recipe is an accompaniment for Tiramisú Eggnog Trifle . Ingredients:
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped |
40 assorted sizes of camellia leaves or lemon leaves, wiped clean |
gold dust* (optional) |
Directions:
1. Line large baking sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. Arrange chocolate side up on prepared baking sheet. Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. Chill leaves until firm, about 45 minutes. Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet. (Can be made 2 days ahead. Cover and keep chilled.) Using small artist brush, carefully brush some leaves with gold dust, if desired.
2. *Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.
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