- Yield: 1 cornucopia
- Nutritional Breakdown Per Serving
- Portion Size: 1 of 1 servings
- Calories: 1295
- Total Fat: 88 g
- Saturated Fat: 45 g
- Carbohydrates: 111 g
- Fiber: 41 g
- Sugars: 44 g
- Protein: 22 g
- Cholesterol: 5 mg
- Sodium: 49 mg
Ingredients
175 grams (about 6 ounces) dark chocolate
For the filling (select one option):
- 67 Rum Raisin Truffles (refer to recipe)
- 5 pieces of chocolate-coated fruit (recipe below)
- 10 chocolate-covered cashews
Cook Mode
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Tools Needed
- One cornucopia mold (3 1/2 inches by 6 inches by 1 1/2 inches; 6-ounce capacity)
- 56 bulldog clips
- Acorn or leaf chocolate molds (optional)
Instructions
- Chop the dark chocolate and place three-fourths in a small glass mixing bowl. Microwave in 20-second bursts, stirring after each, until melted and glossy. Stir in the remaining chocolate until smooth and it reaches 89F on a candy thermometer for perfect tempering.
- Secure the two halves of the cornucopia mold with bulldog clips.
- Pour half the tempered chocolate into a measuring cup. Fill the mold, rotate gently to coat the inside evenly without air pockets, and pour out excess. Stand the mold upright in the refrigerator (using clips as legs) for 1 minute to set.
- Repeat with the remaining chocolate for a second reinforcing layer. Drain excess and chill upright for about 10 minutes until firm and opaque. (Avoid longer chilling to prevent cracking.)
- With any leftover chocolate, fill 3 acorn or leaf molds, level with a palette knife, and chill for 10 minutes.
- Unmold the cornucopia. Use the now-thickened chocolate to attach acorn or leaf shapes to the rimhold briefly to set. Fill with your choice of truffles, chocolate-coated fruit, or cashews for a stunning, edible centerpiece that wows at any gathering!
This professional recipe from a culinary expert is ready for your kitchen adventure. © 2010 Brigitte Browney. All Rights Reserved.
