Chocolate Truffles (paula Peck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 each: Bitter chocolate glaze,
2 tbsp: Rum,
1/2 cup: 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
Source from luhu.jp
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
Source from luhu.jp