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Full Online Book HomeLearning KitchenCandy - Tuffles Rum By Angel
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Candy - Tuffles Rum By Angel Post by :johnedgley Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3003

Click below to download : Candy - Tuffles Rum By Angel (Format : PDF)

Candy - Tuffles Rum By Angel

200g (6 1/2 oz) good dark cooking chocolate, chopped
1/4 cup (60ml/2 fl oz) double cream
30g (1 oz) butter (unsalted, preferred)
50g (1 2/3 oz) chocolate cake crumbs
2 t. dark rum (or brandy or whisky or other brown spirits)
** I normally use brandy. Sometimes cherry flavored because my family don't like these truffles too sweet.)
1/2 cup (95g/3 1/4 oz) fine chocolate sprinkles

Line an oven tray with foil/greaseproof paper.

Place chocolate in a medium bowl.

Combine cream and butter in a small pan; stir over low heat until the butter melts and mixture is just boiling.

Pour hot cream mixture over the chocolate; stir until chocolate melts and mixture is smooth.

Stir in cake crumbs and rum; combine well. Refrigerate 30 minutes, stirring occasionally or until it is just firm enough to handle. (Don't wait until it becomes too hard.)

Spread chocolate sprinkles on a sheet of greaseproof paper. Roll heaped teaspoons of mixture into balls.

After you form each ball, roll it in the chocolate sprinkles, then place on the prepared tray. (

I amke about 25-30 balls, depends on the size.

Refrigerate 30 minutes or until firm. Serve in small paper patty cups, if desired.


** These truffles will be soft inside despite it "feels" firm on the outside. You only need to store them in a cool place, but not necessary the fridge.

Make sure you always use a air tight container!

*** Truflles can also be rolled in dark cocoa powder. Since this is such a basic recipe, I make many variation with it.

Sometimes, I add finely chopped orange peel and orange liquer and other times I use milk or white chocolate.

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