Recipe - Rum Walnut Truffles (Milk)

1/3 cup Heavy cream
One fourth teaspoon Rum extract
1 pack (12 oz) 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.

Posted to JEWISHFOOD digest V97 #311 by BNLImp@aol.com (Iara Lewin) on