Chocolate Rum Truffles

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Makes 24 Servings

This recipe is quick and easy, and since the truffles will keep for at least three weeks (if you don’t eat them before), they are nice make-ahead treats.

For the Truffles:

1/3 cup heavy cream

¼ cup European style unsalted butter

6 oz Semi-sweet chocolate, finely chopped

1 Tbsp Dark rum

 

  1. Stir cream and butter in a saucepan over low heat until butter is melted.
  2. Remove from heat; stir in chocolate until melted and smooth. Stir in rum.
  3. Pour mix into a shallow baking dish and refrigerate until malleable, about 40 minutes.

 

For the Coatings:

2 – 3 Tbsp ground unsalted pistachio nuts

2 – 3 Tbsp unsweetened cocoa powder

2 – 3  Tbsp confectioners sugar

2 – 3 Tbsp chocolate sprinkles

 

  1. Spread 2 – 3 Tbsp of each coating ingredient into shallow dishes.
  2. Divide cold chocolate mixture into 24 equal portions.
  3. Roll each portion into a ball shape.  Roll 6 balls in each coating.
  4. Place balls in 1” paper or foil bonbon cups.

 

Note: To make Orange Chocolate Truffles, omit the rum and substitute 2 Tbsp finely grated orange zest and a Tbsp of orange extract.

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