Rum truffles #2

Yield: 16 Servings

Measure Ingredient
3½ ounce Cooking chocolate
2 Egg yolks
Coconut
1 ounce Ground almonds
2 ounces Butter
7 ounces Icing sugar (powdered sugar)
2 tablespoons Dark rum
1 ounce Plain biscuit crumbs

From: arielle@... (Stephanie da Silva) (collection) Date: Wed, 4 Aug 93 22:31:07 CDT Put broken choc. & butter in bowl & soften in microwave or double boiler.

Mix in egg yolks then remaining ingredients, except coconut. Chill until firm then form into small balls & roll in coconut. Keep in refrigerator.

Variations: Replace Rum with tipple of your choice ie Brandy, Sherry, Orange or Coffee liqueur. The mixture may be rolled around a glace cherry or ginger. Try choc. hail instead of coconut. For a real luxury, soak a few glace cherries in the same liqueur overnight (or longer) then make the balls. Superb with coffee liqueur...I'm trying them with Grand Marnier this year..cheers

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/CANDY

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