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|Stale cake||1⁄2 Pound|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Syrup||2⁄3 Cup (10.67 tbs)|
|Apricot jam||4 Tablespoon|
|Chocolate sprinkles||3⁄4 Cup (12 tbs)|
|Confectioner' s sugar||1 Teaspoon (Leveled)|
Calories 507 Calories from Fat 110
% Daily Value*
Total Fat 12 g19.1%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 68.2 mg
Sodium 178.5 mg7.4%
Total Carbohydrates 103 g34.5%
Dietary Fiber 7 g28%
Sugars 32.8 g
Protein 7 g13.6%
Vitamin A 7.2% Vitamin C
Calcium 6.8% Iron 23.2%
*Based on a 2000 Calorie diet
Add the cocoa and rum or brandy.
With the machine running, add the syrup or orange drink slowly through the feeder tube .
The mixture should be firm enough to roll easily in the hands, so check the consistency before adding all the liquid, and omit a little if necessary.
Roll the mixture with the hands into 12 balls.
Leave in a refrigerator for 1 hour.
Heat together the apricot jam and water in a small pan until the jam has melted.
Put the chocolate sprinkles on a plate.
Using tongs or two spoons, dip the chilled truffles quickly in the jam and roll in the sprinkles.
Put into paper candy cases.
Leave for 1 hour until firm, and sprinkle the tops lightly with a little sifted confectioner's sugar.