Two-tone truffles
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Walnuts; finely chopped |
| 1½ | cup | Sifted powdered sugar |
| 1 | Egg white; see * Note | |
| (or 2 tbspns pasteurized egg whites) | ||
| 1 | tablespoon | Rum |
| 1½ | cup | Semisweet chocolate |
| ¾ | cup | Sweetened condensed milk |
| 1 | tablespoon | Butter |
Directions
* Note: Raw eggs have been known to cause food-borne illnesses. Use pasteurized egg whites for safety.
Mix nuts, powdered sugar, egg white and rum. Spread in 8-inch square cake pan lined with wax paper. Melt chocolate in top of double boiler over simmering water. Add condensed milk and butter, stirring constantly until mixture begins to thicken, about 5 minutes. Spread over nut layer. Chill 1½ hours until firm. Cut into small squares. Store in airtight container.
Yields 60 (1-inch) squares.
Each serving: 74 calories; 9 mg sodium; 2 mg cholesterol; 4 grams fat; 6 grams carbohydrates; 1 gram protein; 0.18 gram fiber Recipe Source: Los Angeles Times - 12-16-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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