Makes about 41 truffles
6oz semi sweet chocolate, chopped
2/3 cup butter, softened
1 1/4 cups powdered sugar
1 tablespoon rum (or more)
1 teaspoon instant coffee
In the microwave, melt the chocolate for about 1 minute. Stir it. If it's not done, heat it for another 15 seconds at a time until you can mix it and it's smooth. Set aside to cool.
Cream butter (I use a wooden spoon) then stir in the sugar. Stir in the cooled chocolate. Dissolve the coffee in the rum (mix it to make sure there are no more granules left, they can be bitter if you bite in to one) and add that to the mix. Taste it and add more rum if you want a stronger flavour. You may also need to add a little extra powdered sugar.
Chill the mixture for several hours until it's firm enough to scoop and roll into balls.
I use a small cookie scoop and got 41 balls. Roll the balls between your hands then roll in the sprinkles. Place them in mini paper cups. Place them in the fridge to firm up again. I store them in the fridge as well.
Tip: You can use coloured sprinkles but because you're rolling the chocolate in your hands they might get muddy looking, especially if you use white.
This recipe has also been included in the