1 cup roasted & chopped Oregon hazelnuts
1 6-ounce package semisweet chocolate pieces
1/2 cup heavy cream, whipped
1 tablespoon sugar
1/4 teaspoon rum flavoring
Servings: 32
Melt chocolate in double boiler or small bowl over hot water. If chocolate should stiffen, stir in 1 to 2 tablespoons vegetable shortening until smooth. Whip cream, add sugar and flavoring. Fold in slightly cooled chocolate. Chill until mixture is firm enough to form into balls, then roll in finely chopped hazelnuts. Chill until firm. Store in refrigerator.
Yield: 32 candies
1 6-ounce package semisweet chocolate pieces
1/2 cup heavy cream, whipped
1 tablespoon sugar
1/4 teaspoon rum flavoring
Servings: 32
Melt chocolate in double boiler or small bowl over hot water. If chocolate should stiffen, stir in 1 to 2 tablespoons vegetable shortening until smooth. Whip cream, add sugar and flavoring. Fold in slightly cooled chocolate. Chill until mixture is firm enough to form into balls, then roll in finely chopped hazelnuts. Chill until firm. Store in refrigerator.
Yield: 32 candies
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