| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Candies | 1 | Servings | ||
INGREDIENTS
| 1 | Bitter chocolate glaze | |
| 2 | tb | Rum |
| 1/2 | c | Dark cocoa, sifted |
INSTRUCTIONS
Cook bitter chocolate glaze until very thick. Cool Add rum. Refrigerate until very cold and firm. Roll into 3/4 inch balls. Roll balls in cocoa. Refrigerate or freeze. From "The Art of Fine Baking" by Paula Peck, copyright 1961 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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