*Ingredient List should read: 1 oz. (1 square) semi-sweet chocolate. Draw 1
pattern of a heart design on white paper. Cut twelve 3 x 3" squares of
waxed paper. Set aside.
In small saucepan over low heat, melt chocolate with shortening, stirring
constantly. Cool slightly. Pour chocolate mixture into small squeeze bottle
or pastry bag with small writing tip. Place pattern piece on cookie sheet.
Lay waxed paper square over pattern. Pipe chocolate over outline.
(Chocolate lines should be about 1/2" wide.) Carefully slip out pattern
piece. Repeat, making 12 filigree hearts. Refrigerate 30 minutes or until
ready to use. Carefully peel off waxed paper; place on dessert. Nutritional
Info: 1 Heart: 15 calories, Carbohydrates, 2 g; Fat, 1 g; Potassium, 8 mg.
Note: I wish I could draw in this program, but can't, so let me try to
verbally describe the hearts--the hooked part of the heart should look like
a scroll. Do not fill in the hearts. They should be just a 1/2" wide
outline. Hope this is clear.
This recipe comes from the Pillsbury "Party Fun" Cookbook, Classic #76.
Posted by Marilyn Sultar
