| 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
A Message from our Provider:
“Do you want to know the master planner? God!”