Cooking Recipe Chocolate Truffles (Paula Peck)
Recipe Ingredients
1 ea
Bitter chocolate glaze
2 tb
Rum
1/2 c
Dark cocoa, sifted
Directions
Cook bitter chocolate glaze until very thick. Cool Add rum.
Refrigerate until very cold and firm. Roll into 3/4 inch balls. Roll
balls in cocoa. Refrigerate or freeze.
From "The Art of Fine Baking" by Paula Peck, copyright 1961