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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