| 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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