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First, thoroughly
clean the molds. We found these molds for only $1.19 at Michael's! |
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We bought milk chocolate
candy disks which were melted in the microwave for 45 seconds. Then we put
a fine coat along the edges of the mold, leaving enough room for filling
to be added. They say you are supposed to use a pastry brush for this. We
tried a knife and found it inflexible so we just used our fingers instead!
yummers. |
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Refridgerate the
shells approximately five minutes or until a frost has accumulated on the
underneath of the mold. |
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We experimented
a bit by mixing nutella with several flavors of liquor. Yummy! |
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Here are the assorted
liquors we used: Frangelico, Chocolate Hazelnut Cream, Grand Mariner, and
Vanilla Schnapps. We also had some nice reading while waiting for our shells
to harden. |
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Carrie demonstrates
the peanut butter filling technique. Once again, we found fingers worked
best. |
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Nutella and chocolate
both become hard and rocklike when mixed with liquor. But it was still tasty,
however unsavory it may look here! |
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Once you have the
filling put in, cover the tops with more chocolate and then refridgerate
for another five minutes. |
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The chocolates will
pop right out of the mold when they are done. |
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Here is our lovely
presentation. Do you like our man and his banana? |