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December 21, 2007

Rum Truffles

I can't remember a Christmas that didn't involve my mum's delicious Rum Truffles. I'm not sure if us kids always got the rum or maybe we were given Rumless Truffles. Either way, these are really moreish and can be kept in the freezer until mere minutes before you need them.

120g margarine
120g sugar
2 tbsp milk
1 ½ cups oats
1 ½ cups fine coconut
3 ½ tbsp cocoa powder
4 tbsp rum

Heat the marg, sugar, and milk until marg has melted Add everything else – mix well Roll teaspoons of mixture into balls (about maltezer size) and coat in vermicelli, coconut, cocoa powder, or whatever floats your boat I put each truffle into a little mini-cake cup (just to keep the coating and truffles from all sticking together) then freeze them. They literally only take a couple of minutes to defrost and hold their shape best when cold, so best to keep them in the freezer until you're ready to eat them.

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Comments

Loving the Christmassy recipes Claire, keep 'em coming!

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