CHOCOLATE SPONGE DROPS DECORATIONS

DARK CHOCOLATE GLAZE

In heavy 2-quart saucepan over medium heat, heat 6 squares of semi sweet chocolate, 6 tab. butter and 1 tab. light corn syrup until melted, stirring frequently. Refrigerate until glaze thickens and cools slightly, about 20 min., stirring occasionally.

HOT-PINK FROSTING

In small bowl, with rubber spatula, mix 2/3 cup confectioners’ sugar, 2 tea. water and 5 drops red food coloring until blended.

RASPBERRY CREAM

In small bowl, with mixer at medium, beat ¾ cup heavy or whipping cream and 1/8 tea. vanilla until stiff peaks form. With rubber spatula, fold 3 tab. seedless raspberry preserves into whipped cream until blended.