Ingredients
-
1/3
-
1/4
-
1
-
1
-
3/4
-
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Medium-Sized Saucepan, Bring Cream to a Light Boil Over Low Heat. |
|
2
Done
|
Remove from Heat. |
|
3
Done
|
Pour in Semi-Sweet Chocolate Chips. |
|
4
Done
|
Cover and Let Sit 3 to 4 Minutes. |
|
5
Done
|
Meanwhile, in a Shallow Bowl, Mix Walnuts and Rum Extract. |
|
6
Done
|
Toss to Blend. |
|
7
Done
|
Uncover Chocolate Chips and Mix With a Wooden Spoon Until Creamy in Texture. |
|
8
Done
|
Pour Over Nut Mixture and Stir Until the Nuts Are Coated. |
|
9
Done
|
Refrigerate Until Fudgy- Approximately 4 to 6 Hours or Overnight. |
|
10
Done
|
Roll Into One Inch Balls, Then Immediately Roll Into Ground White Chocolate. |
|
11
Done
|
Place in Mini Cupcake Holders and Enjoy. |
|
12
Done
|
Note: Keep Refrigerated If not Being Served. |
