Name: Rum Walnut Truffles (Milk)
Ingredients: 1/3 c Heavy cream; 1/4 ts Rum extract; 1 pk (12 oz) semi-sweet chocolate chips; 1 c Finely ground white chocolate; 3/4 c Coarsely ground walnuts

Preoccupied with mystical encounters and emotional ecstasies, [many] seek ongoing revelation from heaven – meaning that, for them, the Bible alone is simply not enough. [With them], biblical revelation must be supplemented with personal “words from God,” supposed impressions from the Holy Spirit, and other subjective religious experiences. That kind of thinking is an outright rejection of the authority and sufficiency of Scripture (2 Tim. 3:16–17). It is a recipe for far-reaching theological disaster.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Jewish		1	Servings

INGREDIENTS

1/3	c	Heavy cream
1/4	ts	Rum extract
1	pk	(12 oz) semi-sweet chocolate chips
1	c	Finely ground white chocolate
3/4	c	Coarsely ground walnuts

INSTRUCTIONS

1.In a medium-sized saucepan, bring cream to a light boil over low heat.
Remove from heat. Pour in semi-sweet chocolate chips.
2.Cover and let sit 3 to 4 min. Meanwhile, in a shallow bowl, mix walnuts
and rum extract. Toss to blend. Uncover chocolate chips and mix with a
wooden spoon until creamy in texture.
3.Pour over nut mixture and stir until the nuts are coated. Refrigerate
until fudgy - approximately 4 to 6 hours or overnight. Roll into one inch
balls, then immediately roll into ground white chocolate. Place in mini
cupcake holders and enjoy.
NOTE: Keep refrigerated if not being served.
Posted to JEWISH-FOOD digest V97 #311 by BNLImp@aol.com (Iara Lewin) on

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