Ingredients:
175g (6 oz) plain chocolate
50g (2 oz) butter
3 level teaspoons golden syrup
4 tablespoons rum
100g (4 oz) ground almonds
350g (12 oz) curmbled Maderia cake
Chocolate vermicelli (chocolate hail)
approx. 50 small paper or foil cases
Putting it together:
Break the chocolate into pieces and place in a bowl with the butter
and golden syrup.
Stand over a pan of hot water and heat gently until the the chocolate
is melted.
Remove the bowl from the heat and stir in the ground almonds, rum and
cake crumbs. Mix well.
Chill in the refridgerator until the mixture is firm and easier to handle.
Spread the vermicelli into a shallow dish.
Shape a rounded teaspoonful of mixture into a ball and roll in the vermicelli.
Make sure the truffle is evenly covered.
Place the finished truffle in a paper case and leave in the refrigerator
until firm.
Recipe sent in by Hayley, Invercargill
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