posted by JudyL 02-15-103 10:29 PM
1 (12-oz.) pkg. Semi-Sweet Chocolate pieces, divided
1/4 Cup milk
1/2 tsp. Rum Extract
1 Cup Whipping Cream
2 Tbsp. Powdered Sugar
3/4 Cup Marshmallow Cream
8 Taco shells, the cooked pre-formed ones
1/3 Cup butter or margarine
1 Tbsp. Milk
2 Cups Rice CHEX Cereal, crushed to make 1 cup
1/4 Cup finely chopped pecans
In double boiler over simmering water, melt 2/3 cup of the chocolate pieces and 1/4 cup milk, stir until smooth; Remove from heat and stir in the rum extract.
Whip cream and sugar until stiff peaks form; refrigerate.
In a large bowl, fold chocolate into marshmallow cream. Gently fold in 1-1/2 cups of the whipped cream; cover bowl and refrigerate or freeze for 1 hour.
Preheat oven to 350º; place taco shells on baking sheet and heat 5 minutes.
In a double boiler over simmering water, melt butter and remaining chocolate pieces (1-1/2 cups) stir until smooth; remove from heat. Stir in remaining 1 Tbsp. milk; pour mixture into bowl.
Combine cereal and pecans, mix well and pour onto a sheet of waxed paper.
With pastry brush, brush outside of taco shells with chocolate, coating completely; then roll in cereal mixture. Fill each shell with filling, using a pastry tube if necessary. Garnish with remaining whipped cream and remaining nut-cereal combination. If you want to add a cherry on top.
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