1 each bitter chocolate glaze
2 tbsp rum
1/2 cup dark cocoa, sifted
A Recipe for
Chocolate Truffles (Paula Peck)
The bagel, an unsweetened doughnut with rigor mortis. |
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Cook bitter chocolate glaze until very thick. Cool Add rum.
Refrigerate until very cold and firm. Roll into 3/4 inch balls. Roll
balls in cocoa. Refrigerate or freeze.
From "The Art of Fine Baking" by Paula Peck, copyright 1961
Serves: 1
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