Tasty truffles made with rum and dipped in chocolate. Perfect for parties.
Ingredients:
* 6 oz white chocolate, broken up
* 3 T light corn syrup
* 1/4 C good dark rum
* 1/2 C vanilla sugar
* 1 1/4 C crushed vanilla wafers (about 36)
* 1 C finely chopped blanched almonds
* white chocolate shavings
* OR white dipping chocolate
Method
Melt white chocolate in top of double boiler over just simmering water. When melted, remove from heat. Blend in corn syrup and rum until smooth. Stir in vanilla sugar, crushed cookies, and chopped nuts until well mixed. When cool enough to handle, roll into little balls about the size of filbert nuts. Roll firmly into white chocolate shavings until coated. OR skewer on a hat pin and dip into white dipping chocolate. Place on wax paper lined cookie sheet with sides, or jelly roll pan. Repeat until done. Wrap pan with plastic wrap. Chill in fridge for at least three hours, or over-night. Wrap balls in candy wrappers when cold, if desired. Serve at room temperature if it's not too hot. My Gra'ma made these for formal teas and very special grown-up occasions. I don't remember the recipe for the dipping chocolate, except that it used paraffin wax to make the coating shiny and harder. If you know this recipe, substitute rinsed beeswax from a honeycomb sold for eating. Paraffin wax is distilled from crude oil. See also Vanilla Sugar for Tea, Coffee and Cocoa, and Bourbon Balls for Tea.
Notes: My Gra'ma made these for formal teas and very special grown-up occasions. I don't remember the recipe for the dipping chocolate, except that it used paraffin wax to make the coating shiny and harder. If you know this recipe, substitute rinsed beeswax from a honeycomb sold for eating. Paraffin wax is distilled from crude oil.
Number of servings: 10
Ingredients:
* 6 oz white chocolate, broken up
* 3 T light corn syrup
* 1/4 C good dark rum
* 1/2 C vanilla sugar
* 1 1/4 C crushed vanilla wafers (about 36)
* 1 C finely chopped blanched almonds
* white chocolate shavings
* OR white dipping chocolate
Method
Melt white chocolate in top of double boiler over just simmering water. When melted, remove from heat. Blend in corn syrup and rum until smooth. Stir in vanilla sugar, crushed cookies, and chopped nuts until well mixed. When cool enough to handle, roll into little balls about the size of filbert nuts. Roll firmly into white chocolate shavings until coated. OR skewer on a hat pin and dip into white dipping chocolate. Place on wax paper lined cookie sheet with sides, or jelly roll pan. Repeat until done. Wrap pan with plastic wrap. Chill in fridge for at least three hours, or over-night. Wrap balls in candy wrappers when cold, if desired. Serve at room temperature if it's not too hot. My Gra'ma made these for formal teas and very special grown-up occasions. I don't remember the recipe for the dipping chocolate, except that it used paraffin wax to make the coating shiny and harder. If you know this recipe, substitute rinsed beeswax from a honeycomb sold for eating. Paraffin wax is distilled from crude oil. See also Vanilla Sugar for Tea, Coffee and Cocoa, and Bourbon Balls for Tea.
Notes: My Gra'ma made these for formal teas and very special grown-up occasions. I don't remember the recipe for the dipping chocolate, except that it used paraffin wax to make the coating shiny and harder. If you know this recipe, substitute rinsed beeswax from a honeycomb sold for eating. Paraffin wax is distilled from crude oil.
Number of servings: 10