| Instructions: |
12 oz Semisweet chocolate chips
1/2 c Whipping cream
1 1/2 ts Rum extract
1 ts Vanilla
1/2 c Powdered sugar
1/4 c Unsweetened cocoa powder
Melt chips with whipping cream in heavy, medium saucepan over low
heat, stirring occasionally. Whisk in rum extract and vanilla until
blended. Pour into pie pan. Refrigerate until mixture is fudgy, but
soft, about 75 minutes. Shape about 1 T into 1 1/4 inch ball. To
shape, roll mixture in your palms. Place balls on waxed paper. Sift
powdered sugar and cocoa into a shallow bowl. Roll balls in
sugar-cocoa mixture; place in petit four or candy cases.
|