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Chocolate Truffles Paula Peck

Ingredients
 

1 each bitter chocolate glaze
2 tbsp rum
1/2 cup dark cocoa, sifted




 
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Preparation
 
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

 

 
Servings: 1

 

 

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