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See also article: Christmas Cookie Exchange
Makes 6 dozen truffles


    • 1 1/3 cups whipping cream
    • 1/4 cup packed brown sugar
    • 1/4 teaspoon salt
    • 1/4 cup light rum
    • 2 teaspoons vanilla
    • 16 ounces semisweet chocolate, chopped
    • 16 ounces milk chocolate, chopped
    • Finely chopped nuts and assorted sprinkles
    • 1/4 cup (or more) cocoa powder


Heat cream, sugar, salt, rum and vanilla in a saucepan over medium heat until sugar is dissolved and mixture is hot. 
Remove from heat. Add chocolates, stirring until melted (return pan to low heat if necessary). Pour into a shallow dish. 
Cover and refrigerate until just firm, about 1 hour. 
Shape the mixture into 1 1/4" balls. Rolls balls in nuts, sprinkles or cocoa powder to cover.
Refrigerate truffles until firm, about 1 hour.
Note: If your kitchen is very warm, keep a portion of the
truffle mixture chilled as you shape and roll balls.

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