Page 116 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

Rum Truffles

Prep: 10 mins Cook: 10 mins Additional: 1 hr 30 mins Total: 1 hr
50 mins

Servings: 24

Yield: 24 truffles

Ingredients

8 (1 ounce) squares bittersweet chocolate, chopped
¼ cup cream
2 tablespoons unsalted butter

½ cup chocolate cake crumbs
2 teaspoons dark rum
½ cup chocolate sprinkles

Directions

Step 1

Line a sheet pan with aluminum foil or parchment paper. Place

chopped chocolate in a heatproof bowl.

Step 2

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.

Step 3

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.