Chocolate Rum Truffles Recipes

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CHOCOLATE RUM TRUFFLES



Chocolate Rum Truffles image

It's hard to eat just one of these chocolaty silky candies. I like to keep some on hand for a quick sweet treat. -DeAnn Alleva, Hudson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 5

14 ounces semisweet chocolate, divided
1 cup heavy whipping cream
1/3 cup butter, softened
1 teaspoon rum extract
1/2 cup finely chopped pecans or walnuts, toasted

Steps:

  • Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth. , Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm., Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 54 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 20mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

EASY CHOCOLATE RUM TRUFFLES



Easy Chocolate Rum Truffles image

These rich, creamy chocolate rum truffles are sinfully delicious and irresistible. These no-bake homemade truffles only need 4 ingredients and 30 minutes of prep time.

Provided by Sabine Venier

Categories     Dessert

Time 1h30m

Number Of Ingredients 5

1/2 cup unsalted butter, cold
9.3 oz semi-sweet chocolate bars, melted and cooled
1/4 cup rum
14.1 oz semi-sweet chocolate, melted and cooled
1/4 cup cocoa

Steps:

  • With a handheld or stand mixer fitted with a whisk or paddle attachment beat butter on medium speed until soft for about 2-3 minutes. Add the melted chocolate and mix until creamy for about 1 minute. Add the rum and mix on low speed until well combined and smooth.
  • Cool for about 5-10 minutes in the freezer or until firm enough to scoop with an ice cream scoop. You don't want them to get too hard either. The time they need to firm up will depend on how warm the chocolate was when you add it and which chocolate you used.
  • Roll the truffles quickly into balls. Don't roll for too long or the truffles will begin to melt in your hands. Cool for about 1 hour in the fridge, or 10-15 minutes in the freezer if you want to speed up the process.
  • Dip the truffles in melted chocolate and let dry in the fridge for about 10-15 minutes. Dust with or roll in cocoa before serving. Store leftovers in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 176 kcal, Carbohydrate 16 g, Protein 1 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 9 mg, Sodium 36 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

RUM TRUFFLES



Rum Truffles image

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

8 (1 ounce) squares bittersweet chocolate, chopped
¼ cup cream
2 tablespoons unsalted butter
½ cup chocolate cake crumbs
2 teaspoons dark rum
½ cup chocolate sprinkles

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

CHOCOLATE RUM TRUFFLES



Chocolate rum truffles image

a small chocolate great for christmas parties or just with a hot drink!

Provided by consierose

Time 25m

Yield Makes Truffles

Number Of Ingredients 6

225 grams plain chocolate
25 grams unsalted butter
1 tbsp rum
1tsp single cream
150 grams plain chocolate
75 grams white chocolate

Steps:

  • break the plain chocolate into small pieces and melt in a bowl over boiling water. remove from heat and stir in the butter, rum and cream.
  • leave the mixture until cool enough to handle stirring from time to time. shape into balls and chill for 1 hour
  • to dip the truffles melt the plain chocolate as in step one.lower the truffles in one at a time using a dipping fork shake off surplus chocolate them place a little apart on greaseproof paper.
  • leave until set them melt the white chocolate and pour into a piping bag and drizzle over the truffles one at a time.

DARK CHOCOLATE AND RUM TRUFFLES



Dark Chocolate and Rum Truffles image

Make and share this Dark Chocolate and Rum Truffles recipe from Food.com.

Provided by Mandiemoo

Categories     Dessert

Time 40m

Yield 32 balls

Number Of Ingredients 5

400 g good-quality dark chocolate, coarsely chopped
125 ml thickened cream
2 tablespoons rum
375 g dark chocolate
1 (100 g) white chocolate chips

Steps:

  • Remember: when melting the chocolate DO NOT let your bowl touch the water.
  • Place the chopped chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and the mixture is smooth. Stir in rum. Place in the fridge until the mixture is firm enough to roll into balls.
  • Line a trays with baking paper. Roll chocolate mixture into a ball ( you can vary the size but 2 teaspoons might be a good start size). Place on trays. Repeat until mixture is gone then place in the fridge for 1 hour or until firm.
  • When firm place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water . Stir with a metal spoon until the chocolate melts and is smooth.
  • Divide the truffles into 2 batches this is so they will keep firm while working them. Remove 1 batch from the fridge. Use a fork to dip truffles 1 at a time, in the melted chocolate to coat. Gently tap the fork on the edge of the bowl to allow excess chocolate to drip off. Carefully place on the prepared tray. Repeat until all have been dipped with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.
  • Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Place in fridge to set for 5 minutes then you can store in a container in the fridge or serve.

RUM TRUFFLES



Rum truffles image

Make these decadent treats for serious lovers of chocolate. They make a gorgeous Christmas gift for family and friends - and they're surprisingly easy to make

Provided by Liberty Mendez

Time 30m

Yield Makes 20

Number Of Ingredients 6

100ml double cream
25g salted butter, cubed
300g milk chocolate, finely chopped
50ml dark rum
120g dark chocolate, broken into small pieces
2-3 tbsp cocoa powder

Steps:

  • Bring the cream and butter to the boil in a small pan, and put the milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined. Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
  • Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray (you may want to wear gloves). Chill in the fridge for 1 hr, or until set. Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
  • Put the truffles on a tray or plate lined with baking parchment and chill for 1 hr to set, then package. Will keep in the fridge for up to one week.

Nutrition Facts : Calories 158 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Florence Fabricant

Categories     dessert

Time 4h

Yield 30 to 40 truffles

Number Of Ingredients 5

6 ounces semisweet or bittersweet chocolate in small pieces
1/2 cup heavy cream
1 1/2 tablespoons Grand Marnier or other liqueur (optional)
1/2 pound semisweet or bittersweet chocolate for coating (optional)
1/2 cup unsweetened cocoa

Steps:

  • Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
  • Remove from the heat and transfer to a bowl. Stir in the liqueur, if desired. Refrigerate until the mixture is firm, 2 hours or longer.
  • Spread a sheet of waxed paper on a baking sheet. With a spoon or spoons, scoop mounds of the mixture about 1/2 inch to 1 inch in diameter, then use your fingertips to form balls quickly. If the mixture becomes too soft, chill briefly before making more truffles. Place them on the paper. Refrigerate overnight.
  • If using a chocolate coating, break the half-pound of chocolate in pieces and melt them in the top of a double boiler or in a microwave oven. Remove the melted chocolate from the heat or the oven and allow to cool to tepid, 90 to 100 degrees, stirring it from time to time.
  • Spread the cocoa powder onto a chilled platter.
  • Remove the truffles from the refrigerator and, if using the chocolate coating, drop them one at a time into the melted chocolate and quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off. Roll the coated truffles in the cocoa, return them to the baking sheet lined with waxed paper and refrigerate again until firm. If not using the chocolate coating, roll the balls in cocoa and refrigerate again until firm.

Nutrition Facts : @context http, Calories 38, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams

CHOCOLATE RUM TRUFFLES



Chocolate Rum Truffles image

I'm a WW member and this is a wonderful treat to keep on hand when I HAVE to have a chocolate fix. It cost me only one point and I feel like I've gotten away with cheating

Provided by KimHW13

Categories     Candy

Time 22m

Yield 48 Truffles, 48 serving(s)

Number Of Ingredients 5

1/4 cup cocoa powder
4 ounces light cream cheese
2 teaspoons rum extract
16 ounces powdered sugar
1/3 cup chocolate chips

Steps:

  • Microwave chocolate until just before it's fully melted. Combine with rum extract and cheese. Once it's creamed together, add powdered sugar and blend until all ingredients come together. Roll mixture into 2 logs, wrap in plastic wrap and refrigerate for no less than one hour. Cut and roll logs into 48 equal calls and coat with cocoa powder.

Nutrition Facts : Calories 50, Fat 1, SaturatedFat 0.6, Cholesterol 1.8, Sodium 9.8, Carbohydrate 10.5, Fiber 0.2, Sugar 9.9, Protein 0.4

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