Rum Walnut Truffles (milk)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Heavy cream |
| 1/4 | t | Rum extract |
| 1 | 12 oz semi-sweet chocolate | |
| chips | ||
| 1 | c | Finely ground white |
| chocolate | ||
| 3/4 | c | Coarsely ground walnuts |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 2389
Calories From Fat: 1290
Total Fat: 155.8g
Cholesterol: 108.7mg
Sodium: 59.3mg
Potassium: 580.2mg
Carbohydrates: 253.4g
Fiber: 22.6g
Sugar: 2.7g
Protein: 37.4g