KATES TRUFFLES

Compliments of Katherine Shaw

• 60 g. Of butteer
• 1 egg yoke
• 2 tablespoons of Cadbury Cocoa
• 1/4 cup of icing sugar
• 1 tablespoon of brandy, or dark rum
• 200 g. Of Cadbury cooking chocolate, grated

Cream butter with egg yolk in a bowl. Add cocoa, icing sugar and brandy. Mix thoroughly with 150 g. of grated chocolate. Refrdgerate until firm if necessary. Form into small balls and roll in remaining grated chocolate. Place in 3 cm patty cases if desired. Refridgerate intil required.

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