Chocolate Rum Truffles Recipe
Ingredients
| 50 g / 2 oz. seedless raisins, chopped | ||
| 50 g / 2 oz. glace cherries, chopped | ||
| Rum | 4 Tablespoon | |
| 200 g / 8 oz. sweet biscuits, crushed | ||
| 200 g / 8 oz. stale cake, crumbled | ||
| 5 rounded tablespoons drinking chocolate powder | ||
| 2 rounded tablespoons apricot jam, melted | ||
| About 75 g / 3 oz. chocolate vermicelli | ||
Directions
GETTING READY
1. Take a bowl, add cherries and raisins and sprinkle rum on them. Keep aside for about 2 hours.
2. Mix cookies, drinking chocolate, fruit and rum mixture and cake crumbs well. Stir in melted jam and mix to form sticky firm dough. Chill for about an hour.
MAKING
3. Make into small balls coat with vermicelli. Place in flat plates or tray anad allow to become firm.
4. Keep in a rigid container. Cover it, label and freeze.
5. Take the tray and allow to thaw for half an hour at room temperature.
6. Arrange in sweet cases.
SERVING
7. Serve at room temperature.
TIPS
1. For more potent truffles, mix more rum and keep in the refrigerator overnight to allow mixture to absorb more rum.
1. Take a bowl, add cherries and raisins and sprinkle rum on them. Keep aside for about 2 hours.
2. Mix cookies, drinking chocolate, fruit and rum mixture and cake crumbs well. Stir in melted jam and mix to form sticky firm dough. Chill for about an hour.
MAKING
3. Make into small balls coat with vermicelli. Place in flat plates or tray anad allow to become firm.
4. Keep in a rigid container. Cover it, label and freeze.
5. Take the tray and allow to thaw for half an hour at room temperature.
6. Arrange in sweet cases.
SERVING
7. Serve at room temperature.
TIPS
1. For more potent truffles, mix more rum and keep in the refrigerator overnight to allow mixture to absorb more rum.
Chef
