Chocolate or White Filigree Leaves

Garnish a wedge of cheesecake or a dish of ice cream or sorbet with a pair of these lacy leaf trims.

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  • Makes: about 16, 1 1/2- to 2-inch leaves
  • Prep: 15 mins
  • Stand: 30 mins

Chocolate or White Filigree Leaves

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Directions

  1. Line a large baking sheet with waxed paper; set aside. In a heavy small saucepan melt chocolate- or vanilla-flavored candy coating over low heat. Using a small spoon, drizzle candy coating onto the prepared baking sheet in lacy leaf shapes. Let stand about 30 minutes or until set. To store: place leaves, on waxed paper, in single layer in an airtight container; store at room temperature up to 1 week. Makes about 16, 1 1/2- to 2-inch leaves.
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