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Print this Recipe    Truffles 17

CHOCOLATE TRUFFLES

3 cups semisweet chocolate morsels
1/2 cup heavy cream
2 tablespoons rum
1/4 teaspoon almond extract
Unsweetened cocoa

Melt chocolate over simmering water. Beat until smooth. Scald the
cream in a small saucepan; remove from the heat and let cool to
130 degrees on a candy thermometer.

Add cream to chocolate and beat over simmering water until smooth.
Remove from heat and add flavorings.

When cool, beat with an electric mixer until fluffy. Refrigerate
until firm. Dust your hands with unsweetened cocoa, roll teaspoonsful
of the mixture into balls and roll in unsweetened cocoa. Place in
small candy papers and refrigerate.

Makes about 40.

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