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RUM BALLS
   


Professional Courses Schedule
 
100 gms Chocolate Cake (1 dya old)
30 gms Tutti Frutti
30 mls Milk / Rum (optional)
70 gms Chocolate Butter Icing / Any Icing
10 gms Candied peels chopped
10 gms Cashewnutschopped and roasted
1 tsp All spice / Garam masala
1 tbsp Crush
Decoration:
100 gms Swiss chocolate / Dutch Truffle
 
 Method:

(1) Crumble the cake sponge into breadcrumb consistency. Mix all the ingredients in it and form it into equal size balls. (2) For cocoa icing beat 30 gms. margarine, 30 gms. icing sugar and 10 gms. cocoa well. (3) Dip each ball in the chocolate and decorate.
Alternately: Pipe out the chocolate on the cake balls and sprinkle praline.

   
 
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