White Chocolate Rum Truffles Recipes

WHITE CHOCOLATE RUM TRUFFLES

Steps:

• Add chocolate chips and cream to a small mixing bowl and set over a double boiler to slowly heat. As the chocolate melts, gently stir the mixture with a plastic spatula.
• When the chocolate is completely melted and mixed with the cream, add in the butter and rum and remove from heat. Continue to stir until butter is melted and the ganache is one consistency.
• Cover bowl with plastic wrap so the plastic sits directly on the ganache and refrigerate until cool, at least four hours, but overnight is best.
• Remove ganache from the fridge. Use a small spoon to roll large teaspoon-sized balls of the ganache. Place rolled balls on a baking sheet lined with parchment paper.
• Freeze ganache balls for an hour.
• Remove balls and toss in either powdered sugar or cocoa powder.
• Store finished truffles in the fridge until you serve them.

CHOCOLATE RUM TRUFFLES

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)

WHITE CHOCOLATE TRUFFLES

Steps:

• In 2-quart heavy saucepan, heat 8 oz of the white chocolate, the whipping cream and rum over low heat, stirring constantly, until chocolate is softened and mixture can be stirred smooth. Remove from heat; transfer to small bowl. Place plastic wrap over surface of mixture. Refrigerate about 2 hours until mixture is firm enough to hold its shape.
• Line cookie sheet with waxed paper. Scoop rounded teaspoonfuls of white chocolate mixture onto cookie sheet; roll lightly to shape into 1-inch balls. Freeze 15 minutes. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown.
• In small microwavable bowl, microwave remaining 4 oz white chocolate uncovered on High 45 to 60 seconds, stirring once, until softened and chocolate can be stirred smooth. Place coconut in resealable food-storage plastic bag or between sheets of waxed paper; crush slightly with rolling pin. In shallow dish, place coconut. Dip each truffle in melted white chocolate; coat immediately with coconut. Return to cookie sheet; refrigerate 10 minutes or until firm. Store covered in refrigerator.

RUM TRUFFLES

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.

DARK CHOCOLATE AND RUM TRUFFLES

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 TRUFFLES WITH RUM

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.

WHITE CHOCOLATE TRUFFLES

Steps:

• In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.