Heavy Cream (2 oz)
Corn Syrup (1 tsp)
to a boil. Pour the cream over the
Semi-Sweet Baking Chocolate (1 cup)
and let stand for 1 minute.
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)
Cover the bowl and place the mixture in the refrigerator for 10 minutes.
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.
Powdered Confectioners Sugar (1 tsp)