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Tuesday, 9 March 2010

Petit Four

Chocolate Truffles:

500g of Chocolate

250g of Butter

250ml of Double cream

Melt in a pan and cool

When cooling add 4 table spoons of brandy, or rum or whisky

Peppermint Creams:

225g of icing sugar

1 egg white

Peppermint essence

Beat up the egg white; add sugar and essence and pound into a smooth paste

Mould into shape

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