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Ingredients:
1 cup butter, room temperature
1 1/2 cups sugar plus another 1/4 cup for whipping cream
2 oz. unsweetened chocolate, pre-melted
2 1/2 Tbs. vanilla
4 eggs
6 ceramic or glass flower pots
1 cup whipping cream
1 oz. Shaved or grated semi-sweet chocolate
Large straws and one flower per pot
Instructions:
Thoroughly cream butter and sugar with electric mixer. Blend in chocolate and 2 tsp. of vanilla. Add eggs one at a time and beat 5 minutes after each addition. Pour into flower pots until 2/3 full. Whip cream, adding 1/4 cup sugar gradually. When almost stiff, add 1/2 tsp. vanilla. Spread cream over tops of chocolate in pots. Sprinkle with grated chocolate and insert straw in center, and cut to measure just above whipped topping.
Refrigerate. When ready to serve, insert a flower in the straw. For fun you may add a gummy worm on the edge of the flower pot.
Note: this recipe can also be used to fill 2 chocolate crumb pie crusts
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Copyright © 1999 - 2004 Lanier Publishing International
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