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
CHOCOLATE RUM TRUFFLES
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
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
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
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
CHOCOLATE TRUFFLES
Steps:
- Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
- Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.
CHOCOLATE TRUFFLES WITH RUM
Make and share this Chocolate Truffles With Rum recipe from Food.com.
Provided by Tonkcats
Categories Candy
Time 15m
Yield 1 recipe
Number Of Ingredients 5
Steps:
- Combine cream, butter and sugar in saucepan until hot. Stir in chocolate chips until melted.
- Stir in flavoring and transfer into bowl.
- Chill, stirring often, about one hour.
- Drop from teaspoon to waxed paper and chill 1/2 hour or until firm.
- Roll into balls.
- Roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups.
DARK CHOCOLATE AND RUM TRUFFLES
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
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.
CHOCOLATE RUM TRUFFLES
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
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.
EASY RUM TRUFFLES
Treat friends to these moreish rum truffles. They make an ideal gift for grown-ups, or you can omit the rum to make plain chocolate truffles for children
Provided by Good Food team
Time 25m
Number Of Ingredients 5
Steps:
- Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water. Stir until the chocolate has melted and the mixture is smooth.
- Remove from the heat, and mix in the cake crumbs and rum. Leave to cool at room temperature until the mixture is firm enough to roll into balls, about 1 hr - don't worry if it splits slightly. If you're short of time, chill the mixture for up to 30 mins, stirring every 10 mins, until firm.
- If the mixture splits, stir again until smooth. Put the sprinkles in a shallow dish. Roll teaspoonfuls of the mixture into balls, then roll in the sprinkles to coat. Will keep in a cool, dry place in an airtight container for up to a week.
Nutrition Facts : Calories 124 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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2.5/5 (4)Total Time 1 hr 30 minsServings 30
- Combine chocolate, butter, and the 3 tablespoons whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.
- Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.
- Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.
- Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with parchment or waxed paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles don't get too soft.
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