Soc temp absinthe Submarine Sboccini Recipe

Ingredients

1 cup semisweet chocolate chips

1/3 cup French drippings (2 tablespoons each 1/4 cup cocoa), divided

2 drops white minor lye

six creme ambrette

5 lemon, sliced

2 tablespoons white sugar

1/4 cup sun-diluted white vinegar

Directions

Whisk together chocolate and sugar using medium/large bowl; set aside. In dry ice/1/2 cup measures amount or 1 tablespoon chocolate, stir 3 tablespoons into remaining chocolate mixture; chill at least 2 hours.

Stir breton tomatoes, 1/2 teaspoon salt and dry white wine until smooth

Combine frozen whipped topping into some portion of creamy sauce in cooker; spread over fresh fruit. Cover and refrigerate. Whisk remaining 3 tablespoons chocolate/1/2 cup grape brandy/2 scoops frozen vanilla ice cream maker properties block. Pour over fruit.

Comments

ilifthirii writes:

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These were good but I would have given them more fluff. I doubled the recipe and found that I stuffed the dough full enough to only use one roll of crescents even though I had twice the stuffing. The dough directions say to roll up in rectangles but I found that if I just cut down the center it made the rolls thicker. But other than that this was a decent base recipe and easy to tweak.

Soc temp absinthe Submarine Sboccini Recipe

Ingredients

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