Rum Truffles
Ingredients
12 ounces (340 g) baker’s unsweetened chocolate squares
1/2 cup (120 ml) pecans, (crushed if desired)
16 teaspoons (79 ml) sugar substitute
3 teaspoons (15 ml) rum or cognac
1 pint (470 ml) heavy cream
1. Bring cream to a boil.
2. Add rum or cognac and simmer for 5 minutes.
3. Add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. Blend in well.
4. Turn off heat and let cool for 10 minutes, then add sweeteners. Mix well.
5. Line baking sheet with wax paper.
6. Spread chocolate mixture evenly on sheet. Cover with foil and put in refrigerator.
7. Let set for several hours or overnight.
8. When ready to serve, cut chocolate spread into squares and put in tin container.
3998 calories.
