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RUM TRUFFLES

3.5 ozs cooking chocolate
2 egg yolks
coconut
1 oz ground almonds
2 ozs butter
7 ozs icing sugar (powdered sugar)
2 Tbsp dark rum
1 oz plain biscuit crumbs

Put broken chocolate and butter in bowl and soften in microwave or
double boiler. Mix in egg yolks then remaining ingredients, except
coconut. Chill until firm then form into small balls and roll in
coconut. Keep in refrigerator.

Variations

Replace Rum with tipple of your choice ie Brandy, Sherry, Orange
or Coffee liqueur.

The mixture may be rolled around a glace cherry or ginger.

Try chocolate hail instead of coconut.

For a real luxury, soak a few glace cherries in the same liqueur
overnight (or longer) then make the balls. Superb with coffee
liqueur...I'm trying them with Grand Marnier this year.

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