Rum walnut truffles (milk)

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Heavy cream
¼ teaspoon Rum extract
1 pack (12 oz) semi-sweet chocolate chips
1 cup Finely ground white chocolate
¾ cup Coarsely ground walnuts

Directions

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@... (Iara Lewin) on

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