FIREBALLS 1 package semisweet chocolate chips 12-ounce 1/4-cup butter or margarine 1/2-cup walnuts toasted and finely chopped 2-tablespoons dark rum 1 1/2 teaspoons tabasco pepper sauce 1/3-cup granulated sugar In small saucepan over low heat melt chocolate and butter or margarine. Stir in walnuts, rum, and tabasco pepper sauce. Refrigerate mixture about 15 minutes. Shape chocolate mixture into 1-inch balls; rolls balls in granulated sugar to coat. Refrigerate until ready to serve. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
