posted by Angel 04-09-99 7:16 PM
Rum Truffles
200g (6 1/2 oz) good dark cooking chocolate, chopped
1/4 cup (60ml/2 fl oz) double cream
30g (1 oz) butter (unsalted, preferred)
50g (1 2/3 oz) chocolate cake crumbs
2 t. dark rum (or brandy or whisky or other brown spirits)
** I normally use brandy. Sometimes cherry flavored because my family don't like these truffles too sweet.)
1/2 cup (95g/3 1/4 oz) fine chocolate sprinkles
Line an oven tray with foil/greaseproof paper.
Place chocolate in a medium bowl.
Combine cream and butter in a small pan; stir over low heat until the butter melts and mixture is just boiling.
Pour hot cream mixture over the chocolate; stir until chocolate melts and mixture is smooth.
Stir in cake crumbs and rum; combine well. Refrigerate 30 minutes, stirring occasionally or until it is just firm enough to handle. (Don't wait until it becomes too hard.)
Spread chocolate sprinkles on a sheet of greaseproof paper. Roll heaped teaspoons of mixture into balls.
After you form each ball, roll it in the chocolate sprinkles, then place on the prepared tray. (
I amke about 25-30 balls, depends on the size.
Refrigerate 30 minutes or until firm. Serve in small paper patty cups, if desired.
** These truffles will be soft inside despite it "feels" firm on the outside. You only need to store them in a cool place, but not necessary the fridge.
Make sure you always use a air tight container!
*** Truflles can also be rolled in dark cocoa powder. Since this is such a basic recipe, I make many variation with it.
Sometimes, I add finely chopped orange peel and orange liquer and other times I use milk or white chocolate.