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OMG!!! These deserves a cagillion stars! First have to say that I had to sub the creme de cassis for another from France, a mure...blackberry. The flavour was very mild but lovely. I used a dark chocolate for the centers and dusted 1/2 with Callebaut cocoa and 1/2 with Blackshire cocoa. Yes, it is black. I don't think the photo really portraits that tho'. My grandaughter is getting married in two weeks and I am not able to attend...so I thought I would make a few batches to send along with DH. Thank you so much for sharing your recipe...they will make awesome Christmas pressies! I made these for ZWT5 for The GroovyGastronomes.