When I make a mud cake, I usually cut off the top of the cake to make it level before icing it. These truffles are my favourite thing to make with that left over chocolate cake.
This is simple and delicious.
My choice of rum is Croatian rum, but you use whatever rum you love.
Double the recipe if you like.
It is important to finely chop the chocolate or it may not melt quick enough. If this happens, just place the bowl with the chocolate mixture over a saucepan of simmering water, until the chocolate melts and is smooth.
Truffles can also be rolled in sifted dark cocoa powder, if you prefer.
This is a perfect sweet treat to take to a party and they can be made a week in advance, just keep them refrigerated until needed.
This is simple and delicious.
My choice of rum is Croatian rum, but you use whatever rum you love.
Double the recipe if you like.
It is important to finely chop the chocolate or it may not melt quick enough. If this happens, just place the bowl with the chocolate mixture over a saucepan of simmering water, until the chocolate melts and is smooth.
Truffles can also be rolled in sifted dark cocoa powder, if you prefer.
This is a perfect sweet treat to take to a party and they can be made a week in advance, just keep them refrigerated until needed.
Recipe
Recipe adapted from The Essential Christmas Cookbook
Makes about 25
200g dark cooking chocolate, finely chopped
1/4 cup (60ml) cream
30g unsalted butter
1/2 cup (50g) chocolate cake crumbs
2 teaspoons dark rum, brandy or whisky
1/2-1 cup chocolate sprinkles
Line a baking tray with foil.
Put the chocolate in a heatproof bowl.
Combine the cream and butter in a small saucepan and stir over low heat until the butter melts and the mixture is just boiling. Pour the hot cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth.
Stir in the cake crumbs and rum. Refrigerate for 20-30 minutes, stirring occasionally, or until firm enough to roll into balls. Roll heaped teaspoons of the mixture into balls.
Spread the chocolate sprinkles on a sheet of baking paper, or pour into a small bowl. Roll each truffle in sprinkles then place on your baking tray. Refrigerate for 30 minutes, or until firm.
Serve in small paper patty cups, if desired.
Makes about 25
200g dark cooking chocolate, finely chopped
1/4 cup (60ml) cream
30g unsalted butter
1/2 cup (50g) chocolate cake crumbs
2 teaspoons dark rum, brandy or whisky
1/2-1 cup chocolate sprinkles
Line a baking tray with foil.
Put the chocolate in a heatproof bowl.
Combine the cream and butter in a small saucepan and stir over low heat until the butter melts and the mixture is just boiling. Pour the hot cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth.
Stir in the cake crumbs and rum. Refrigerate for 20-30 minutes, stirring occasionally, or until firm enough to roll into balls. Roll heaped teaspoons of the mixture into balls.
Spread the chocolate sprinkles on a sheet of baking paper, or pour into a small bowl. Roll each truffle in sprinkles then place on your baking tray. Refrigerate for 30 minutes, or until firm.
Serve in small paper patty cups, if desired.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060700190729#
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