recipes@decwrl.UUCP (10/03/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE RUM-BALLS-2 D "10 Mar 87" 1987 .RZ "RUM BALLS" "Chocolate rum truffles" My mother makes this recipe. It is very simple and easy. .IH "makes 16" .IG "4 oz" "semi-sweet chocolate" "120 g" .IG "1 Tbsp" "whipping cream" "15 ml" .IG "2 Tbsp" "rum" "30 ml" .IG "1 1/3 cups" "icing sugar, sifted" "180 g" .IG "2\-3 oz" "chocolate vermicelli" "40\-50 g" .PH .SK 1 Over slow heat, melt the chocolate and stir in cream and rum. .SK 2 Beat in the icing sugar until mixture is fairly stiff. .SK 3 Roll into small balls and coat with the chocolate vermicelli. .SK 4 Place on a cookie sheet, and refrigerate for several hours. .SH RATING .I Difficulty: easy. .I Time: 15 minutes preparation, several hours cooling. .I Precision: approximate measurement OK. .WR Guy Middleton University of Waterloo, Waterloo, Ontario, Canada gamiddleton@watmath.uucp