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PrintCHOCOLATE RUM TRUFFLES
Makes :
30 Pieces
Preparation Time :
Preparation Method :
- Combine chocolate and cream in small bowl, cover; refrigerate about 20 - 30 minutes or until firm.
- Roll level teaspoons of mixture into balls, place on foil-covered trays; refrigerate until firm.
- Blend or process biscuits until finely crushed. Combine biscuits, rum, peanuts, butter and sifted cocoa and sugar in medium bowl; mix well.
- Mould level tablespoons of biscuit mixture around chocolate balls, return to trays; refrigerate about 1 hour or until firm.
- Roll balls in combined extra chocolate, Copha and coconut, return to trays; refrigerate until set.
INGREDIENTS
- 150 grams unsalted roasted peanuts, finely chopped
- 100 grams shredded coconut
- 350 grams dark chocolate, melted
- 150 ml sour cream
- 250 grams plain sweet biscuits
- 150 grams icing sugar mixture
- 2 tablespoon Copha, melted
- 50 ml dark rum
- 150 grams butter, melted
- 25 grams cocoa
5 comments for “Chocolate Rum Truffles”
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