This recipe is from Holiday Celebrations (Special Issue 2008)
Ingredients
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[0] => Array
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[e85c4309-55fe-3c14-b99a-f2bbb11f69ed] => Array
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[title] => baking chips, white chocolate, chunks
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[measure] => each
[title_custom] => (1-ounce) squares white baking chocolate
[componentid] => 0
[method] => chopped
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[2d953c77-fe71-c314-b14d-922413fa99d6] => Array
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[title] => cream, whipping, heavy
[ingredientid] => 10928
[ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
[quantity] => 0.33
[measure] => cup
[title_custom] => heavy whipping cream
[componentid] => 0
[method] =>
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[2c315bc1-a981-2924-4d70-bf6a0476c3a9] => Array
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[title] => brandy, 100 proof
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[quantity] => 1.00
[measure] => tablespoon
[title_custom] => brandy
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[f8e5309e-90d2-a694-5dfe-5204d5f5c396] => Array
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[title] => rum, 80 proof
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[quantity] => 1.00
[measure] => teaspoon
[title_custom] => rum extract
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[method] =>
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[678bba9d-27d5-6084-45b8-48ee99aecee9] => Array
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[title] => spice, nutmeg, ground
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[quantity] => 0.50
[measure] => teaspoon
[title_custom] => ground nutmeg
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[b21b57ae-2f9a-9454-5555-246ee9d33431] => Array
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[title] => spice, cinnamon, ground
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[quantity] => 0.25
[measure] => teaspoon
[title_custom] => ground cinnamon
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[818291a0-5131-e524-f560-af1a5e7eabe9] => Array
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[title] => candy bar, crunch, 0.5oz
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[ingredientuuid] => 818291a0-5131-e524-f560-af1a5e7eabe9
[quantity] => 1.00
[measure] => each
[title_custom] => (16-ounce) package vanilla flavored candy coating
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[title] => sweets, sugars, icing (powdered)
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)
-
12 (1-ounce) squares white baking chocolate chopped
-
1/3 cup heavy whipping cream
-
1 tbsp brandy
-
1 tsp rum extract
-
1/2 tsp ground nutmeg
-
1/4 tsp ground cinnamon
-
1 (16-ounce) package vanilla flavored candy coating
Garnish:
Recipe Method
1. In the top of a
double boiler, combine
white chocolate, cream, brandy, rum extract, nutmeg, and cinnamon.
2. Cook over simmering water, stirring until chocolate is melted and smooth. Cover, and refrigerate for 2 hours, or until firm enough to roll into balls.
3. Line a baking sheet with parchment paper. Using a small ice cream scoop, scoop out truffles.
4. Using your hands, roll each candy until smooth. Refrigerate for 1 hour, or until firm.
5. Place candy coating in a microwave safe bowl. Microwave on HIGH in 30-second intervals, stirring between each, until melted (about 1 1/2 minutes).
6. Drizzle melted chocolate over truffles. Garnish with edible cake sparkles, if desired.