Chocolate Rum Truffle Cake Recipes
RUM TRUFFLES
These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a cool place, but not necessarily the fridge. Make sure you always use an airtight container! Be sure to use good quality chocolate!
Provided by TOO TOO
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h50m
Yield 24
Number Of Ingredients 6
Steps:
- Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
- In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
- Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.
Nutrition Facts : Calories 98 calories, Carbohydrate 9.6 g, Cholesterol 7.7 mg, Fat 6.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.2 g, Sodium 9.2 mg, Sugar 4.2 g
RUM CAKE TRUFFLES
This is my "go-to" holiday candy recipe. These truffles are so easy, but look like they came from a premiere candy maker! My mother always made rum cake for Christmas. This truffle recipe keeps those warm flavors and transforms them into bite-sized beauties!
Provided by Wendy Hallmark
Categories Chocolate
Time 2h
Number Of Ingredients 8
Steps:
- 1. Prepare cake according to directions and let cool.
- 2. In a large bowl, crumble cake and set aside. In a small bowl, mix butter, corn syrup and rum and set aside. In another small bowl, mix frosting and rum extract. Fold rum mixture into crumbled cake, then fold in frosting mixture. Place in refrigerator for 30 minutes.
- 3. Roll cake mixture into 1-inch balls. Place in freezer for 20 minutes, or in refrigerator for 1 hour.
- 4. Dip balls into melted milk chocolate bark to coat. While wet, decorate with chopped pecans (note: alternatively, you can drizzle with white chocolate and eliminate the nuts). Place in refrigerator for 20 minutes to set. Store in airtight container for one week. Makes approximately 4 dozen.
- 5. Unauthorized alterations or amendments to this recipe without express permission from Wendy Hallmark is strictly prohibited.
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