CHOCOLATE RUM TRUFFLES
Delicious, rich chocolate rum truffles. Make them with rum or another one of your favorite spirits.
Provided by Laura Reigel
Categories Dessert
Time 50m
Number Of Ingredients 4
Steps:
- Place 16 ounces of chocolate in a large glass bowl.
- Heat the cream in a saucepan to 90 to 110℉. Pour the hot cream over the chocolate. Let it sit for a few minutes, begin to whisk.
- Whisk until the chocolate is melted and shiny. (If chocolate doesn't melt completely it can be microwaved for 30 seconds at a time or placed over a double boiler until melted.)
- Add the rum (or another optional flavoring) and stir until everything is well-combined.
- Pour the chocolate onto 9" x 13" baking pan. (Can be lined with parchment or plastic wrap.) Refrigerate for about 60 minutes, until the mixture is thick and "scoopable."
- When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lined with parchment paper. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft.
- Cover the truffles with plastic wrap and freeze the rolled balls for about 60 minutes, until they are firm and very cold.
- Heat the 23 ounces of chocolate over a double boiler until melted and smooth. See notes for microwave directions.
- Remove frozen chocolate centers from the freezer. Drop into melted chocolate one by one. Make sure each one is evenly coated.
- Using a fork or chocolate dipping tool, remove and place on parchment paper. Cool completely.
- Optional: as you make them, sprinkle each truffle with the decoration of your choice. (chopped nuts, toffee, jimmies, sprinkles, or gold dust)
Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Protein 2 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 9 mg, Sodium 24 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
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 BALLS
I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.
Provided by Matt Story
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h10m
Yield 24
Number Of Ingredients 5
Steps:
- Place vanilla cookies in a food processor and process into fine crumbs.
- Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
- Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
- Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
- Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 22.3 g, Fat 4.9 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 46.4 mg, Sugar 9.8 g
RUM TRUFFLES
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
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
RUM TRUFFLES (RUM BALLS)
Make and share this Rum Truffles (Rum Balls) recipe from Food.com.
Provided by rohanlori
Categories Candy
Time 30m
Yield 40 balls
Number Of Ingredients 5
Steps:
- Roll biscuits/cookies until fine crumbs form.
- Stir in cocoa, condensed milk, and rum.
- Allow to stand about 10 minutes for liquids to be absorbed into crumbs. If the mixture is too thin, more crumbs may be added, but the mixture will remain very sticky.
- Drop spoonfuls into bowl of coconut and roll carefully to coat.
- Place in container and store in refrigerator.
Nutrition Facts : Calories 67.2, Fat 3.2, SaturatedFat 2, Cholesterol 3.5, Sodium 46.4, Carbohydrate 8.7, Fiber 0.6, Sugar 5.7, Protein 1.4
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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