Difference between revisions of "Gee Estate Irish Cream Chocolates"
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* 2 cups [[pecan]] pieces | * 2 cups [[pecan]] pieces | ||
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# Heat [[chocolate]], irish cream and [[light whipping cream|whipping cream]] in a double boiler over medium heat stirring constantly until [[chocolate]] is melted and mixture is smooth. | # Heat [[chocolate]], irish cream and [[light whipping cream|whipping cream]] in a double boiler over medium heat stirring constantly until [[chocolate]] is melted and mixture is smooth. | ||
# Remove from heat and stir in [[pecans]] then drop by teaspoonfuls onto wax paper and cool for an hour. | # Remove from heat and stir in [[pecans]] then drop by teaspoonfuls onto wax paper and cool for an hour. | ||
Latest revision as of 16:49, 16 July 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gee Estate in Quinlan, Texas in 1994. From "Catsrecipes Y-Group"[1]
Ingredients
- 12 ounces semisweet chocolate chips
- ½ cup Irish cream liqueur
- ¼ cup whipping cream
- 2 cups pecan pieces
Procedures
- Heat chocolate, irish cream and whipping cream in a double boiler over medium heat stirring constantly until chocolate is melted and mixture is smooth.
- Remove from heat and stir in pecans then drop by teaspoonfuls onto wax paper and cool for an hour.
- Remove from wax paper and store in airtight container.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
