Chocolate Cornucopias Recipe
Ingredients
| Chocolate Dessert Pasta dough | ||
| Butter | 2 Tablespoon, melted | |
| Whipped cream | ||
| Candied cherry pieces for garnish | ||
| Walnut halves for garnish | ||
Directions
Preheat oven to 350°F (175°C).
Divide Chocolate Dessert Pasta dough into 4 parts.
Place in plastic bag and let rest 10 minutes.
Roll out dough by hand or with a pasta machine 1/8 inch thick.
With a pastry wheel, cut dough into 2 inch squares.
Continue until all the dough is rolled and cut.
Bring 2 opposite corners of each square up and overlap, leaving a wide opening at 1 end and little or no opening at the other end.
Crumple small pieces of aluminum foil and place in the wide opening of each cornucopia to hold its shape.
Lightly brush tops and sides with melted butter.
Place on an un-greased cookie sheet.
Bake in preheated oven, 3 minutes.
Do not overbake.
Carefully place on wire rack to cool.
Remove foil.
To serve, fill cooled cornucopias with whipped cream.
Garnish with a candied cherry piece or walnut halves.
Serve immediately.
Makes 20 to 25 cornucopias.
Divide Chocolate Dessert Pasta dough into 4 parts.
Place in plastic bag and let rest 10 minutes.
Roll out dough by hand or with a pasta machine 1/8 inch thick.
With a pastry wheel, cut dough into 2 inch squares.
Continue until all the dough is rolled and cut.
Bring 2 opposite corners of each square up and overlap, leaving a wide opening at 1 end and little or no opening at the other end.
Crumple small pieces of aluminum foil and place in the wide opening of each cornucopia to hold its shape.
Lightly brush tops and sides with melted butter.
Place on an un-greased cookie sheet.
Bake in preheated oven, 3 minutes.
Do not overbake.
Carefully place on wire rack to cool.
Remove foil.
To serve, fill cooled cornucopias with whipped cream.
Garnish with a candied cherry piece or walnut halves.
Serve immediately.
Makes 20 to 25 cornucopias.
Chef
