Rum Truffles Recipe
"These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a cool place, but not necessarily the fridge. Make sure you always use an airtight container! Be sure to use good quality chocolate!" Original recipe yield: 24 truffles.
INGREDIENTS:
8 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup cream
2 tablespoons unsalted butter
1/2 cup chocolate cake crumbs
2 teaspoons dark rum
1/2 cup chocolate sprinkles
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DIRECTIONS:
Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.
Note:
I save up chocolate cake crumbs whenever I have a chance. They can be stored in the freezer. Pack the crumbs in the amount needed. A good chocolate cake makes all the difference!
Select-Your-Own Chocolate Truffles
"For Chocolate Orange Truffles: Add 1/4 teaspoon freshly grated orange peel with vanilla. For Mocha Truffles: Add 1 to 2 tablespoons powdered instant coffee with cocoa. For Nut Truffles: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture with vanilla." Original recipe yield: 30 truffles.
INGREDIENTS:
3/4 cup butter
3/4 cup HERSHEY®'S Cocoa Powder
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/3 cup white sugar
1/4 cup ground cinnamon
2 cups HERSHEY®'S Semi-Sweet Chocolate Chips
2 tablespoons shortening
2 teaspoons shortening
DIRECTIONS:
In medium saucepan over low heat, melt butter. Add cocoa; stir until smooth. Add sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 4 minutes. Remove from heat; stir in vanilla. Refrigerate 3 to 4 hours or until firm.
Shape into 1-1/4 inch balls; coat with cocoa, powdered sugar or Coating Selections. Refrigerate 1 to 2 hours or until firm. Store, covered in refrigerator.
Sugar and Cinnamon Coating: Stir together 1/3 cup sugar and 1/4 teaspoon ground cinnamon.
Chocolate Coating: Line cookie sheet with waxed paper. In medium microwave-safe bowl, place 2 cups (12-oz. pkg.) Hershey's Semi-Sweet Chocolate Chips and 2 tablespoons plus 2 teaspoons shortening. Microwave at High (100%) 1 minute; stir. If necessary, microwave at High an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Place truffle on fork and immediately dip into melted chocolate mixture; allow excess chocolate to drip off truffles. If necessary, scrape off excess chocolate with knife or small spatula. Place on prepared sheet. Sprinkle with colored sprinkles, if desired. Refrigerate as above.
Special Dark® Fudge Truffles
"Hershey®'s Special Dark Chocolate Chips are the foundation for this rich truffle. Combine with whipping cream, and coat with your favorite toppings once firm. Be creative! Your handmade truffles are sure to impress!" Original recipe yield: 3 dozen.
INGREDIENTS:
2 cups HERSHEY®'S SPECIAL DARK® Chocolate Chips
3/4 cup whipping cream
Various coatings such as toasted chopped pecans, coconut, powdered sugar, cocoa or small candy pieces
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DIRECTIONS:
Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Refrigerate 3 hours or until firm. Roll mixture into 1-inch balls. Roll each ball in coating. Cover; store in refrigerator.
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