|
Someone asked me about thsi recipe earlier today. I thought maybe people who read this board may like to try it out as well.
--------------------------------------------------------------------------------------------------------------------------
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 (I tend to save up chocolate cake crumbs whenever I make it. They can be frezzed well in the frezzer. A good chocolate cake makes all the difference!)
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 (Some people call it chocolate rice?)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. I tend ot make them smaller so they don't disappear too fast!)
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 dar 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. It is up to your imagination to creat more delicious ones!!!
Have fun!
|
