Rum Truffles
Rum Truffles recipe
Yield
30 servingsPrep
90 minCook
0 minReady
90 minLow Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 ½ | teaspoons |
rum extract
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
powdered sugar
|
|
| ¼ | cup |
cocoa powder
unsweetened |
|
| 1 | x |
nuts
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 118 | ml |
heavy whipping cream
|
|
| 7.5 | ml |
rum extract
|
* |
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
powdered sugar
|
|
| 59 | ml |
cocoa powder
unsweetened |
|
| 1 | x |
nuts
optional |
*
|
Directions
Melt chips with whipping cream in heavy, medium saucepan over low heat, stirring occasionally.
Whisk in rum extract and vanilla until blended.
Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 75 minutes.
Shape about 1 Tablespoon into 1¼ inch ball.
To shape, roll mixture in your palms.
Place balls on waxed paper.
Sift powdered sugar and cocoa into a shallow bowl.
Roll balls in sugar-cocoa mixture, then roll in nuts if desired.
Place in petit four or candy cases.
