Yield: 1 Servings
|⅓ cup||Heavy cream|
|¼ teaspoon||Rum extract|
|1 pack||(12 oz) semi-sweet chocolate chips|
|1 cup||Finely ground white chocolate|
|¾ cup||Coarsely ground walnuts|
1.In a medium-sized saucepan, bring cream to a light boil over low heat.
Remove from heat. Pour in semi-sweet chocolate chips.
2.Cover and let sit 3 to 4 min. Meanwhile, in a shallow bowl, mix walnuts and rum extract. Toss to blend. Uncover chocolate chips and mix with a wooden spoon until creamy in texture.
3.Pour over nut mixture and stir until the nuts are coated. Refrigerate until fudgy - approximately 4 to 6 hours or overnight. Roll into one inch balls, then immediately roll into ground white chocolate. Place in mini cupcake holders and enjoy.
NOTE: Keep refrigerated if not being served.
Posted to JEWISH-FOOD digest V97 #311 by BNLImp@... (Iara Lewin) on