Made up this today, simply delicious and simple if you keep stictly to the times.
Rum Truffles
8 oz plain chocolate
2 fl oz double cream
3 oz icing sugar (sieved)
1 tablespoon rum
Vermacelli for coating
Melt chocolate very slowly, stirring occasionaly.
Leave 5 minutes to cool slightly
Stir in the cream
Stir in the icing sugar
Stir in the rum
Put aside for exactly 30 mins, no longer.
Stir gently and taking a good teaspoon roll mix into balls and put on flat tray lined with greaseproof paper and sprinkled well with the vermacelli.
Roll round gently and carefully place balls on a separate tray covered with greasproof. Leave until cold and set properly.
Put into small sweet cases and put in fridge.
Makes about 28 (down to 22 at the moment)
cheers Penny