Rum Walnut Truffles

1. 1

   In a medium-sized saucepan, bring cream to a light boil over low heat.

2. 2

   Remove from heat.

3. 3

   Pour in semi-sweet chocolate chips.

4. 4

   Cover and let sit 3 to 4 minutes.

5. 5

   Meanwhile, in a shallow bowl, mix walnuts and rum extract.

6. 6

   Toss to blend.

7. 7

   Uncover chocolate chips and mix with a wooden spoon until creamy in texture.

8. 8

   Pour over nut mixture and stir until the nuts are coated.

9. 9

   Refrigerate until fudgy- approximately 4 to 6 hours or overnight.

10. 10

    Roll into one inch balls, then immediately roll into ground white chocolate.

11. 11

    Place in mini cupcake holders and enjoy.

12. 12

    NOTE: Keep refrigerated if not being served.

* Per serving · 4 servings · Values may vary.

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