Yield: 16 Servings
|3½ ounce||Cooking chocolate|
|1 ounce||Ground almonds|
|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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