Chocolate Rum Truffles | TMix+
Sweets & Desserts

Chocolate Rum Truffles

Time: 6 minutes to make truffles; 30 minutes to set; 12 minutes to temper chocolate; 20 minutes to coat truffles
Yield: 10–12 truffles

These truffles are not quite as innocent as some of the other chocolate recipes in this issue. With a good drop of rum and more than a dozen crunchy gingersnaps added, these Julia Child-inspired truffles live up to her reputation for decadence and indulgence. Serve these with an espresso coffee at the end of a meal and any culinary mistakes made in the other courses will quickly be forgotten. We have chosen to coat these truffles in tempered milk chocolate but if you are thinking they are sinful enough without that extra layer, you can simply roll in cocoa.

Best Nike Sneakers | 2021 New adidas YEEZY BOOST 350 V2 "Ash Stone" GW0089 , Ietp

Read More
Chocolate Rum Truffles
Ingredients
75 grams gingernut biscuits, approx. 13 biscuits
180 grams good quality dark chocolate (minimum 60 per cent cocoa), broken into pieces
90 grams butter
10 grams instant coffee (equivalent to an espresso cup)
40 grams rum
1 pinch sea salt
1 teaspoon vanilla extract
tempered chocolate
Method
  1. Place biscuits in mixing bowl and crush 5 seconds/speed 9. Transfer to a small bowl and set aside. 
  2. There is no need to wash the bowl, just brush it out with a paper towel. Place chocolate in mixing bowl and chop 5 seconds/speed 9. Scrape down sides of mixing bowl with spatula.
  3. Add butter and coffee. Melt 4 minutes/50 degrees/speed 2.
  4. Add rum, sea salt, vanilla extract and reserved crushed biscuits to the bowl, then mix 5 seconds/speed 2. Pour into a shallow container and refrigerate for 30 minutes or until firm enough to form the mixture into balls. 
  5. Using a dessertspoon, scrape chocolate from the dish to form a walnut-sized ball. Roll into a smooth ball with the palm of your hand, and set aside. Continue until all the mixture is rolled into balls, then prepare the tempered chocolate for dipping.
  6. Using a skewer to hold each ball, dip into the tempered chocolate so that the ball is completely covered with chocolate. Leave to set on a tray lined with baking paper. Keep refrigerated in an airtight container for up to 2 weeks.
", "totalTime": " 6 minutes to make truffles; 30 minutes to set; 12 minutes to temper chocolate; 20 minutes to coat truffles", "recipeYield": "10–12 truffles", "recipeIngredient": [ "75 grams gingernut biscuits, approx. 13 biscuits","180 grams good quality dark chocolate (minimum 60 per cent cocoa), broken into pieces","90 grams butter","10 grams instant coffee (equivalent to an espresso cup)","40 grams rum","1 pinch sea salt","1 teaspoon vanilla extract"," tempered chocolate " ], "recipeInstructions": [ " Place biscuits in mixing bowl and crush 5 seconds/speed 9. Transfer to a small bowl and set aside.  There is no need to wash the bowl, just brush it out with a paper towel. Place chocolate in mixing bowl and chop 5 seconds/speed 9. Scrape down sides of mixing bowl with spatula. Add butter and coffee. Melt 4 minutes/50 degrees/speed 2. Add rum, sea salt, vanilla extract and reserved crushed biscuits to the bowl, then mix 5 seconds/speed 2. Pour into a shallow container and refrigerate for 30 minutes or until firm enough to form the mixture into balls.  Using a dessertspoon, scrape chocolate from the dish to form a walnut-sized ball. Roll into a smooth ball with the palm of your hand, and set aside. Continue until all the mixture is rolled into balls, then prepare the tempered chocolate for dipping. Using a skewer to hold each ball, dip into the tempered chocolate so that the ball is completely covered with chocolate. Leave to set on a tray lined with baking paper. Keep refrigerated in an airtight container for up to 2 weeks. " ] }