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Rum Truffles


1 pint heavy cream
12 ounces baker's unsweetened chocolate
16 teaspoon-equivalents sugar substitute
3 teaspoons rum or cognac
1/2 cup crushed pecans (if desired)

Bring cream to a boil. Add rum or cognac and simmer about 5 minutes. Add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. Blend in well. Turn off heat and let cool for 10 minutes, then add sweeteners. Mix well. Line baking sheet with wax paper. Spread chocolate mixture evenly on sheet. Cover with foil and put in refrigerator. Let set for several hours or overnight. When ready to serve, cut chocolate spread into squares and put in tin container.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.