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Recipe by: phoebus
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See below ingredients and instructions of the recipe
1 ea Bitter chocolate glaze
2 tb Rum
1/2 c Dark cocoa, sifted
Cook bitter chocolate glaze until very thick. Cool Add rum.
Refrigerate until very cold and firm. Roll into 3/4 inch balls. Roll
balls in cocoa. Refrigerate or freeze.
From "The Art of Fine Baking" by Paula Peck, copyright 1961
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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