Thursday, July 9, 2009

RUM TRUFFLES

8 squares (1-oz each) semi-sweet chocolate
1/3 cup half-and-half cream
1/3 cup butter flavor shortening
3 egg yolks
1/3 cup confectioners' sugar
2 tbsp dark rum
2/3 cup finely chopped nuts

In a 1 1/2-quart saucepan, combine chocolate and cream. Cook and stir over low heat until chocolate is melted and mixture is smooth. Remove from heat. Add the shortening, stirring until melted. Add the egg yolks, confectioners' sugar, and rum. Beat mixture on medium speed of an electric mixer until blended. Refrigerate for about 2 hours or until firm. Shape mixture into 1-inch balls. Roll each ball in the chopped nuts to coat. Chill in the refrigerator.

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