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| 1/3 Tasse | heavy cream |
| 1/4 Teelöffel | Rum Extract |
| 112 x ca. 30 g | chocolate chips semisweet |
| 1 Tasse | Finely ground white chocolate |
| 3/4 Tasse | Coarsely ground walnuts |
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1. In a medium-sized saucepan, bring cream to a light boil over low heat. Remove from heat. Pour in semi-sweet chocolate chips.
2. Cover and let sit 3 to 4 min. Meanwhile, in a shallow bowl, mix walnuts and rum extract. Toss to blend. Uncover chocolate chips and mix with a wooden spoon until creamy in texture.
3. Pour over nut mixture and stir until the nuts are coated. Refrigerate until fudgy - approximately 4 to 6 hours or overnight. Roll into one inch balls, then immediately roll into ground white chocolate. Place in mini cupcake holders and enjoy.
Services. All rights reserved.
Formatted using Mc Buster by Barb at Pk
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