Thursday, February 26, 2009

Rum Truffles

6 1/2 oz dark cooking chocolate, finely chopped
1/4 cup cream
1 oz butter
1 2/3 oz chocolate cake crumbs
2 teaspoons dark rum
1/2 cup chocolate sprinkles

Line a baking sheet with aluminum foil

Place chocolate in a medium bowl. Combine butter & cream in a small pan and stir over low heat until the butter melts and the mixture is boiling. Pour hot cream mixture over the chocolate. Stir until the chocolate melts and the mixture is smooth.

Stir in cake crumbs & run. Combine well. Refrigerate 20 minutes, stirring occasionally or until it is just firm enough to handle. Roll heaped teaspoons into balls. Roll each truffle in sprinkles and place on prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups if desired.

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