INGREDIENTS

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (collection)
Date: Tue, 27 Jul 93 13:15:48 +0200  From: cb4p+@andrew.cmu.edu
(Cameron Kelly Brown) In a double boiler  melt the chocolate,
constantly stirring with a wooden spoon.  When  the chocolate has
melted, add the butter and slowly stir it into the  chocolate as it
melts. Continue to stir for another minute until it  is well mixed and
smooth. Add in the Rum and stir until well mixed,  then sprinkle in the
pulvarized anisette cookies (a little at a time,  as sometimes it takes
less) until the mixture is slightly thickened  but still smooth. You
want the mixture to remain as a thick sauce at  this point.  When you
have thoroughly mixed in the anisettes, rest the top of your  double
boiler in a bucket of ice and WHISK the truffle mixture slowly  until
it has cooled (about 15 minutes). Do not stop whicking or the  butter
and rum will separate out of the chocolate-anisette. When the  sauce is
completely cooled it should have a soft but solid  consistency which
you can then spoon out and form into truffles and  coat with chocolate
powder or confectioners sugar.  REC.FOOD.RECIPES ARCHIVES  /CANDY  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 102
Calories From Fat: 68
Total Fat: 8.1g
Cholesterol: 10.2mg
Sodium: 2.1mg
Potassium: 1.1mg
Carbohydrates: 9g
Fiber: <1g
Sugar: <1g
Protein: <1g