Category: Truffles, bonbons and candies
Preparation time: 40 minutes
Makes 24 truffles
INGREDIENTS:
8 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoon of any rum of your choice
2 tablespoon butter
1/2 chocolate chips or cake crumbs
1/2 cup cocoa powder, icing sugar, or sprinkles (topping)
Assembly:
Take a cookie sheet and line it with parchment or wax paper.
Chop the chocolates into small bits, and place them in a heat-proof bowl.
Over low heat, mix the butter and cream in a saucepan. Once the mixture is boiling, start pouring the chocolate, constantly stirring to prevent the chocolate from setting.
Once the chocolate has completely melted, start adding the chocolate chips or cake crumbs.
Add the rum and continue stirring.
Once thoroughly mixed, set the saucepan aside to let the chocolate firm.
Using a melon baller or spoon, scoop out chocolate and shape them into balls.
Drop them into a plate filled with chocolate sprinkles, cocoa powder or icing sugar and coat thoroughly.
Place the rum truffles on a plate and place in the fridge for 30 minutes.
TIP: This calls for bittersweet dark chocolate, but you can use normal semi-sweet milk chocolate if you want. Rum has a strong flavor so if this is your first time, you might want to take it easy on the rum. Try tasting the ganache to see if it fits your taste.
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