Dainties for brides

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Chocolate Truffles

This recipe would make a delicious favor for the budget minded bride. They freeze well so could be made a few months ahead.

This recipe makes approximately 30 one inch balls so increase the recipe as needed.

2 Tbsp. cocoa powder

1 cup icing sugar

1/4 cup dark rum

3 Tbsp. corn syrup

2 cups chocolate cookie crumbs

1 cup ground almonds or pecans. finely chopped OK

1 cup chocolate sprinkles or powdered sifted cocoa

Sift the cocoa and icing sugar together. Do this step or you may have lumps of cocoa. Combine the rum and corn syrup, mix well. Add the cookie crumbs, nuts, sugar mixture and rum mixture. Stir until the mixture holds together well. Add more rum if necessary. Roll into 1 inch balls and gently press them into the chocolate shot or cocoa. Store in an air tight container in the fridge for 2 days or freeze.

Mrs. Pearsons Chocolate drops

This recipe was first printed about 40 years ago. It is a recipe that was used by a Canadian Prime ministers wife for entertaining. It is fast and inexpensive to make as it is a no bake recipe.

2 cups white sugar

1/2 cup milk

1/2 cup butter or hard margarine

5 Tbsp cocoa

1/2 teas salt

1 teas vanilla

3 cups quick cooking oatmeal

1 cup fine unsweetened cocoanut

1 small jar maraschino cherries for decorating

Stir first 6 ingredients together in a heavy bottomed saucepan and bring to a boil. Remove from heat and add all at once oats and cocoanut. Stir well. Cool a little. Drop by spoonfuls on waxed paper. Allow to harden. Decorate with half a maraschino cherry. Keep refrigerated until you serve these or freeze. You should store these in single layers or put waxed paper between the layers and place in an airtight container.

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