| Instructions: |
4 oz Chocolate, semi-sweet
1 tb Cream, whipping
2 tb Rum
1 1/3 c Sugar, icing (sifted)
3 oz Chocolate vermicelli
-(or less)
Over slow heat, melt the chocolate and stir in cream and rum. Beat in the
icing sugar until mixture is fairly stiff. Roll into small balls and coat
with the chocolate vermicelli. Place on a cookie sheet and refrigerate for
several hours.
NOTES:
* Chocolate rum truffles -- My mother makes this recipe. It is very simple
and easy. Yield: makes 16.
: Difficulty: easy.
: Time: 15 minutes preparation, several hours cooling.
: Precision: approximate measurement OK.
: Guy Middleton
: University of Waterloo, Waterloo, Ontario, Canada
: gamiddleton@watmath.uucp
: |
