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To make about 6 ounces

4 Tbsp. butter
4 oz. semisweet chocolate, grated
1 Tbsp. rum
chocolate sprinkles

Beat the butter with a spoon until it is fluffy; stir in the grated chocolate and the rum. Refrigerate the mixture until it is firm--one to two hours. Shape the mixture into small balls, and roll the balls in the chocolate sprinkles. Place in individual paper cups, and let the truffles dry at room temperature for two to three hours. Store in the refrigerator.

Elizabeth Schuler Mein Kochbuch




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Last updated October 12, 2004