Title: Rum Balls Ii
Categories: Candy Blank
Yield: 1 Batch

4	oz	Chocolate, semi-sweet
1	tb	Cream, whipping
2	tb	Rum
1 1/3	c	Sugar, icing (sifted)
3	oz	Chocolate vermicelli (or less)

Over slow heat, melt the chocolate and stir in cream and rum. Beat in the icing sugar until mixture is fairly stiff. Roll into small balls and coat with the chocolate vermicelli. Place on a cookie sheet and refrigerate for several hours.

NOTES:

* Chocolate rum truffles -- My mother makes this recipe. It is very simple and easy. Yield: makes 16.

: Difficulty: easy. : Time: 15 minutes preparation, several hours cooling. : Precision: approximate measurement OK.

: Guy Middleton : University of Waterloo, Waterloo, Ontario, Canada : gamiddleton@watmath.uucp

: Copyright (C) 1986 USENET Community Trust

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