Everyday Cooking - Chocolate rum truffles
December 2011
 Everyday Cooking is a feature of laterlife.com run by Rosemary Martin.
Covering topics such as bread making, meals for one, nutritional meals, healthy eating, freezer cooking, seasonal cooking, microwave cooking, bulk cooking, preserves etc., Useful for older people and those on a limited budget, or single householders…
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 December 2011
As it is December, I thought Chocolate Rum Truffles would be a good festive choice. These are simple to make and a great favourite in our family.. Wrapped in cellophane and tied with ribbon, they also make lovely presents for friends and neighbours..
Ingredients for truffles
4oz plain chocolate
2oz butter
2 egg yolks
1oz ground almonds
1oz cake crumbs
8oz sifted icing sugar
1 tbsp rum OR a few drops of rum essence
For decoration
Chocolate vermicelli
white chocolate
milk chocolate
chocolate powder
Method
Melt the chocolate (see below for easy method) then add the rum or rum essence and egg yolks, mixing well. Work in the remaining ingredients until you have a stiff paste. Cool in the fridge for about 90 minutes.
Divide into approximately 36 truffles, roll into balls and decorate..
To decorate.
I use five types of decoration as below:
 Roll in chocolate powder- Roll in chocolate vermicelli
- Melt some white chocolate and dip truffles
- melt some milk chocolate and dip truffles
- Drizzle white chocolate lines on milk chocolate coated truffles
Tips.
* To melt chocolate you will need a large bowl to sit over a saucepan filled with a couple of inches of barely simmering water, making sure the base of the bowl doesn't touch the water. Break up the chocolate into pieces, add them to the bowl and, keeping the heat at its lowest, leave the chocolate to melt slowly.
* I buy a madeira cake for the cake crumbs, and we eat the rest!
* Use a toothpick to hold the truffles you are dipping in chocolate, then put them on greaseproof paper to set.
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