| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Candy | 16 | Servings | |
INGREDIENTS
| 3 1/2 | oz | Cooking chocolate |
| 2 | Egg yolks | |
| Coconut | ||
| 1 | oz | Ground almonds |
| 2 | oz | Butter |
| 7 | oz | Icing sugar (powdered sugar) |
| 2 | tb | Dark rum |
| 1 | oz | Plain biscuit crumbs |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) (collection) Date: Wed, 4 Aug 93 22:31:07 CDT Put broken choc. & butter in bowl & soften in microwave or double boiler. Mix in egg yolks then remaining ingredients, except coconut. Chill until firm then form into small balls & roll in coconut. Keep in refrigerator. Variations: Replace Rum with tipple of your choice ie Brandy, Sherry, Orange or Coffee liqueur. The mixture may be rolled around a glace cherry or ginger. Try choc. hail instead of coconut. For a real luxury, soak a few glace cherries in the same liqueur overnight (or longer) then make the balls. Superb with coffee liqueur...I'm trying them with Grand Marnier this year..cheers 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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