RUM BALLS II

19.08.2008 | Author: Cook | Posted in 1986 Usenet cookbook
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RUM BALLS II


Servings: 1
Ingredients: 

  • 4 oz Chocolate, semi-sweet           1 1/3 C  Sugar, icing (sifted)
    • 

  • 1 T  Cream, whipping                     3 oz Chocolate vermicelli
    • 

  • 2 T  Rum                                      -(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. Servings: 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

: Copyright (C) 1986 USENET Community Trust

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