Fruity Chocolates

1. 1

   Melt 3 oz chocolate in a bowl or top of a double boiler set over pan of simmering water.

2. 2

   Drop 24 small chocolate rounds by teaspoon on waxed paper and flatten.

3. 3

   Let set.

4. 4

   In a clean bowl mix the chopped fruit with liqueur.

5. 5

   Let stand for 30 minutes.

6. 6

   Using about 1/2 tablespoon, form fruit mixture into small balls, and press to same diameter as chocolate rounds.

7. 7

   Place flattened fruit on top of each chocolate round.

8. 8

   To decorate, melt remaining 2oz chocolate in a bowl or top of a double boiler set over a pan of simmering water.

9. 9

   Spoon chocolate into a small pastry bag fitted with a small plain writting tip.

10. 10

    (or spoon into plastic bag and make very small snip in one corner) Pipe a lattice design on top of each fruity chocolate.

11. 11

    Place an almond sliver on top of each candy.

12. 12

    Let set.

13. 13

    Store layered with waxed paper in an airtight container up to 3 weeks.

No additional tips available.