8 oz Oreos
3 oz unsweetened chocolate
1/3 cup butter
1 1/4 cups confectioner's sugar
3 egg yolks
1 tsp Chambord liqueur
Crumb the cookies and set aside.
Melt chocolate over a double boiler.
Combine butter and sugar and blend well.
Beat yolks into the butter/sugar mix one at a time.
Stir in chocolate and Chambord.
Chill until set and malleable.
Shape into half-inch balls.
Roll balls into Oreo crumbs to cover.
Store in an airtight container in a cool dry place or refrigerate.
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