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Recipe Supplied by: Sharp Manufacturing Co. UK Ltd
Serves: 6 People
50g (2oz) plain chocolate, broken into pieces
25g (1oz) butter
75g (3oz) sponge cake, crumbled
25g (1oz) icing sugar
15ml (1tbsp) rum
100g (4oz) plain chocolate, to coat
100g (4oz) dark chocolate vermicelli, to coat
  1. Place chocolate and butter in a bowl. Heat on 100% for 1 minute, stir until melted.

  2. Add sponge, icing sugar and rum, mix well.

  3. Chill the mixture until set enough to handle. Lightly dust your hands with icing sugar and roll the truffle mixture unto 12 even sized balls.

  4. Break chocolate and place in a bowl. Heat on 100% for 2-3 minutes, stir every 30 seconds until melted.

  5. Pour the vermicelli into a separate bowl.

  6. Roll each truffle ball first in the chocolate and then in the vermicelli, coat evenly. Place on greaseproof paper, chill to set.

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