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Over slow heat, melt the chocolate and stir in cream and rum. Beat in the icing sugar until mixture is fairly stiff. Roll into small balls and coat with the chocolate vermicelli. Place on a cookie sheet and refrigerate for several hours. NOTES: * Chocolate rum truffles -- My mother makes this recipe. It is very simple and easy. Yield: makes 16. : Difficulty: easy. : Time: 15 minutes preparation, several hours cooling. : Precision: approximate measurement OK. : Guy Middleton : University of Waterloo, Waterloo, Ontario, Canada : firstname.lastname@example.org : Copyright (CUP) 1986 USENET Community Trust Recipes sent to me from Bill, email@example.com
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|Serving Size: 1 Batch (240g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 352 (54%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 20.5mg||6 %|
|Sodium 18.3mg||1 %|
|Potassium 420.6mg||11 %|
|Total Carbohydrate 71.1g||21 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 64.5g|
|Protein 5g||7 %|
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Calories per serving: 652
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