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Liqueur Truffles



* Rum or liqueur can be omitted if desired.


  1. In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally.
  2. Remove from heat, and stir in rum or liqueur. Pour into a small bowl; cool.
  3. Refrigerate 2 hours, until mixture hardens.
  4. Using a melon baller, quickly form chocolate mixture into 3/4-inch balls.
  5. Refrigerate until cold. Roll balls in cocoa powder.
  6. Store in an airtight container.

Yield: about 32 truffles

The truffles will keep up to 2 weeks in the refrigerator.

Per truffle: 68 cal, 7 g fat, 9 mg cholesterol, 2 g carbohydrates, 1 g fiber, 1 g protein, 3 mg sodium


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