Sunday, December 22, 2019

Chocolate Rum Truffles

Last year I tried a new recipe for truffles and it was a huge success. I decided to make them again this year because the little balls are a nice addition to my cookie platters (they also taste divine).

I recommend using only chocolate sprinkles for these. I have tried using other colours but the chocolate gets all over them and it’s really not a good look.    

Chocolate Rum Truffles
Adapted from Baker by Nature 
Makes about 30

2 and 2/3 cups semi-sweet chocolate chips
1 cup heavy whipping cream
2 teaspoons instant coffee
6 Tablespoons butter, softened
1 tablespoon white rum

Chocolate sprinkles 

Place the chocolate chips in a heatproof bowl. 

In a small pot, heat the cream until it starts to steam. Stir in the coffee until it’s completely dissolved. 

Pour the hot cream over the chocolate and allow to sit for a minute or two.  Give it a stir. 

Add the butter and rum to the bowl and stir again until well  combined. 

Cover and refrigerate for a few hours until it’s firm  enough to scoop and roll. 

Use a small cookie scoop to scoop out the mixture and then roll the ball between your hands. Coat the ball in chocolate sprinkles and place into a mini muffin liner. Once all the mixture is used up, refrigerate to firm up.

Keep them in the fridge until you’re ready to serve them so they don’t become too soft. Definitely do not store them in a warm place. 

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