Serves: 2
Total Calories: 460
Trim the bags with a pair of scissors so they measure 3 inches tall. Open the bags to form a rectangle. Divide the chocolate between them, and, working quickly, use a spoon or pastry brush to brush the chocolate up from the bottom to completely coat the sides and corners, putting extra chocolate in the corners to make them firm. Smooth the chocolate on the bottom and make sure there are no bare spots. Place the bags on a plate and freeze for at least 1 hour.
Remove one bag at a time from the freezer, and, working from the bottom, carefully unfold the paper and pull it away from the chocolate. Place the unfilled Chocolate Bags on an attractive dessert dish in the refrigerator (or freezer) until ready to use.
*Most supermarkets have specialty coffee sections where fresh coffee beans can be purchased by the pound. Special bags that come in a variety of sizes are provided for purchasing these coffee beans. Or try shopping at a store such as The Container Store, which offers a variety of small bags for gifts. I prefer a bag with a base that measures 2 1/2 to 3 1/2 inches.
From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
This Chocolate Bags recipe is from the Cook'n Ultimate Smoothies Cookbook. Download this Cookbook today.
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