Chocolate truffles (paula peck)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Bitter chocolate glaze |
| 2 | tablespoons | Rum |
| ½ | cup | Dark cocoa, sifted |
Directions
Cook bitter chocolate glaze until very thick. Cool Add rum.
Refrigerate until very cold and firm. Roll into ¾ inch balls. Roll balls in cocoa. Refrigerate or freeze.
From "The Art of Fine Baking" by Paula Peck, copyright 1961
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