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Instructions |
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Microwave candy coating in a glass bowl on high 1 1/2-2 minutes or until melted, stirring every 30 seconds.
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Place 1 mint on piece of wax paper. Dip edge of another mint into melted chocolate; adhere dipped edge to adjacent side of first mint. Hold in place 5-6 seconds to set. Repeat with remaining two sides of box. Place 1 mint on wax paper; brush edges with melted chocolate. Place box over mint square; hold in place 5-6 seconds to set. Repeat with remaining thin mints and melted chocolate. Set aside
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Process 1 pkg raspberries and sugar in a blender until smooth, stopping to scrape down sides. Pour mixture through a fine wire mesh strainer into a bowl, using the bk of a spoon to squeeze out juice. Discard pulp and seeds.
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Sprinkle gelatin over 3 tbs cold water, stir and let stand 1 minute. Add 3 tbs boiling water; stir until gelatin dissolves. Stir in lemon juice. Stir into raspberry mix; chill until consistency of unbeaten egg white. fold in whipped cream; chill 2-3 hrs until set. Spoon filling evenly into chocolate boxes. Top each box with one chocolate square leaving partially open. Serve with remaining raspberries, and garnish, if desired.
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| Serving
Suggestions |
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8 servings
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Originally Submitted
1/22/2009
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