Recipe - Angies Rum Walnut Truffles

1/3 cup Heavy cream
One fourth teaspoon Rum extract
112 ounce Semisweet chocolate chips
1 cup Finely ground white
chocolate
Three fourths cup Coarsely ground walnuts

1. In a mediumsized saucepan, bring cream to a light boil over low
heat. Remove from heat. Pour in semisweet 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.

Copyright credit: 1996 by Angie Garrod © 1997 Lifetime Entertainment
Services. All rights reserved.

Formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.