Cooking Instructions
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Step 1
Bring
Heavy Cream (2 oz)
and
Corn Syrup (1 tsp)
to a boil. Pour the cream over the
Semi-Sweet Baking Chocolate (1 cup)
and let stand for 1 minute.
Step 2
Stir the mixture until smooth. Begin with small circles in the middle then move onto an outward stir. Add the
Butter (1 tsp)
and stir well to incorporate (using a spatula). Add in the
Lee Kum Kee Hoisin Sauce (1 tsp)
and repeat.
Step 3
Cover the bowl and place the mixture in the refrigerator for 10 minutes.
Step 4
Stir the batter mixture and transfer to a ready-made pastry bag. Squeeze out the batter to form small balls on parchment paper and let stand for 5 minutes.
Step 5
Sprinkle
Powdered Confectioners Sugar (1 tsp)
and serve.
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