| 1 | Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil. |
| 2 | Boil gently. |
| 3 | After two minutes you will have a wonderful icing for cakes, and a sauce for ice cream. |
| 4 | After six minutes (or a little longer if you want your truffles harder) take sauce-pan off heat and allow the mixture to cool slightly. |
| 5 | At this point you can add dark rum or any other liqueur if you wish. |
| 6 | Cool in the refrigerator for about one hour. |
| 7 | Form into balls about the size of large marbles and roll them in powdered chocolate. |
| 8 | Cool to room temperature, or chill. |
| 9 | Notes: * very simple chocolate truffles -- i found this recipe in the flight magazine for a trip from london to vienna. |
| 10 | I think vienna is probably the best place in the world for cakes and sweets. |
| 11 | Whatever you do, never go to vienna if you are on a diet. |
| 12 | This is also the only recipe i have ever collected that is in cups rather than grams! yield: makes 25-30. |
| 13 | : difficulty: easy. |
| 14 | : time: 30 minutes preparation, 1 hour cooling, 1 hour forming balls. |
| 15 | : precision: measure the ingredients. |
| 16 | : martin prime. |
| 17 | : rutherford appleton laboratory, chilton, didcot, oxfordshire, uk : mcvax!ukc!rlvd!martin : |
