Chocolate Ducats Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
10 oz. (275 g) plain cookies
3 oz. (80 g) semisweet chocolate
8 tablespoons (100 g) butter, softened
1 cup (200 g) sugar
1 egg
Scant 1/2 cup (50 g) unsweetened cocoa powder, sifted
1-1/2 tablespoons cherry brandy
Directions
Put cookies a few at a time into a plastic bag; crush them with a rolling pin so they break into pieces the size of chopped nuts.
There will be about 4 cups of cookie crumbs.
Melt chocolate in a double boiler over low heat.
Beat butter, sugar and egg in a medium bowl until pale and creamy.
Add melted chocolate, cocoa powder, cherry brandy and cookie crumbs; mix well.
Refrigerate mixture until firm enough to work with.
Shape mixture into a roll about 2 inches (5 cm) in diameter.
Wrap in plastic wrap or foil.
Refrigerate 12 hours or until completely set.
Cut 1/2-inch (1-cm) slices from roll.
Wrap ducats carefully in gold wrapping paper or foil.
There will be about 4 cups of cookie crumbs.
Melt chocolate in a double boiler over low heat.
Beat butter, sugar and egg in a medium bowl until pale and creamy.
Add melted chocolate, cocoa powder, cherry brandy and cookie crumbs; mix well.
Refrigerate mixture until firm enough to work with.
Shape mixture into a roll about 2 inches (5 cm) in diameter.
Wrap in plastic wrap or foil.
Refrigerate 12 hours or until completely set.
Cut 1/2-inch (1-cm) slices from roll.
Wrap ducats carefully in gold wrapping paper or foil.
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