EXOTIC CHOCOLATE...

CHOCOLATE LIQUEUR...

Categories: Alcohol, Beverages

Yield: 1 pint

2 ts Pure chocolate extract

1/2 ts Pure vanilla extract

1 1/2 c Vodka

1/2 c Sugar syrup

1/2 ts Fresh mint (optional) or drop Peppermint extract(optional)

Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks.

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Title: CHOCOLATE FRUIT BALLS...

Categories: Candies, Chocolate

Yield: 25 Servings

125 g Dried apricots, chopped (about 5.5 oz)

1/3 c Raisins, chopped

1/3 c Sultanas, chopped (a sultana is a small raisin)

2 ts Grated orange rind

60 g Dark chocolate, grated(about 2 oz.)

180 g Dark chocolate,extra (about 6 oz)

60 g Butter (about 6 oz)

1 oz = 28.35 grams)

Combine apricots, raisins, sultanas, rind and grated dark chocolate in a small bowl. Roll teaspoons of mixture into balls, refrigerate overnight. Break extra chocolate into pieces, place in top of a double saucepan with butter over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly coated. Place balls on foil-covered trays; allow to set in a cool place. Store balls in airtight container in refrigerator.