I have one that I love from my FC Christmas book I've had for years.
Melt 225g chopped dark choco, then remove from heat. Add 100g diced butter adn 2 tsp rum and beat til smooth. Beat in 175gs icinig sugar then refridgerate til firm. Shape into 2 teasppn balls with 2.5cm diamter. Finely chop slivered almonds and roll balls to coat. Serve in gold paper cases.
I actually cover mine in coconut! Mmm delish!
There is one for Rich orange truffles too if you want them!


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