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See below ingredients and instructions of the recipe
14 oz Wilton candy melts
: Halloween mini baking and
: pa
: Candy cups
: Wilton mini pumpkins icing
1/2 c Whipping cream
Recipe by: Wilton Booklet Chop candy melts coarsely; set aside. Place
cream in a small saucepan over medium heat and bring to a boil,
stirring constantly. Once cream reaches a boil, remove from heat; add
chopped coating and cover pan. Let stand approximately 5 minutes, or
until coating has melted. Stir until smooth and creamy. Refrigerate
until firm. Roll into rounds. Truffles may be rolled in a variety of
coatings, such as cocoa, coconut or chopped nuts. Place in Halloween
Baking cups or pipe directly into candy cups. To pipe, refrigerate
truffle mixture just until it holds the shape when spooned. Place in
a decorating bag fitted with tip 21. Add mini pumpkin icing
decorations.
Recipe By :
From: Johnnye Tamaru
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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