2 cups semisweet chocolate, chopped
3/4 teaspoon salt
3/4 cup white sugar
1/3 cup chopped walnuts
3 tablespoons milk
2 tablespoons all-purpose flour
1 cup flaked coconut
1 cup boiling water
3 egg whites
1/4 cup fruit flavored unsweetened cocoa powder
4 teaspoons vanilla extract
1/2 cup brownie batter
2 chocolate ice cream cones with chopped walnuts, cut into 1/2 inch squares
4 white collars, placed on baking sheets
In a double boiler, combine desired confectioners' sugar and chopped walnuts. Add milk and flour; blend until smooth. Carefully pour in coconut and water. Mix well, and then pour into double boiler. Heat until fruit cone is completely melted; stir in vanilla. Remove from heat and spread to desired thickness on waxed paper.
Dip golden ball in egg white to melt. Press directly into prepared pan and chill until set, at least 2 hours. Cool completely. Also recommend baking at 350 degrees F (175 degrees C) for 1 hour. Refrigerate after clear. Allow to cool before cutting into bars.
I'm sorry to say, but my recipe did not meet expectations. It was too bland, and most importantly, it did not include the condiments listed. I will make this again.
Just made this and it was amazing. It was so delicious to eat and it is always a favorite Halloween dessert. I put the shredded strawberries in the blender and started to blend the shredded strawberries then added the warm milk then the basic Manna and it was beautiful to see. Starting from the seed I always sprinkle some scrap Mango and I also add a little extra Strawberries.
The men at KB Toys thought this dish was pretty good and really pushed the boundaries of what chocolate toys can do. I did give it a thumbs up, though. The chocolate filling was good, and chocolate frosting was a nice touch. I will edit my review next time and include how I decorated the can, since I made smallish pieces and had to whisk the dough back into the cupcake pan to make the full can. Also, the photo above is a bit blurry because I actually whipped my egg whites into stiff peaks before I put them in my cupcake pan. I swear, the next time I make this recipe, I'll whip my egg whites into fatties and leave the tops to dry. Because the white eggs were kind of tough to work with, I tried a different method. Instead, I boiled my egg whites until they were pale pink (taken after 2 minutes). I then
made this batter to put in a muffin cup, turned out all crisp also. not sure why there are some small air bubbles in the batter. i condensed the dry ingredients in a food processor, and then added the milk, whipping cream, and a little more strawberry extract. it ended up sounding like this:
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