Chocolate Rum Truffles Food

EASY CHOCOLATE RUM TRUFFLES

Steps:

• With a handheld or stand mixer fitted with a whisk or paddle attachment beat butter on medium speed until soft for about 2-3 minutes. Add the melted chocolate and mix until creamy for about 1 minute. Add the rum and mix on low speed until well combined and smooth.
• Cool for about 5-10 minutes in the freezer or until firm enough to scoop with an ice cream scoop. You don't want them to get too hard either. The time they need to firm up will depend on how warm the chocolate was when you add it and which chocolate you used.
• Roll the truffles quickly into balls. Don't roll for too long or the truffles will begin to melt in your hands. Cool for about 1 hour in the fridge, or 10-15 minutes in the freezer if you want to speed up the process.
• Dip the truffles in melted chocolate and let dry in the fridge for about 10-15 minutes. Dust with or roll in cocoa before serving. Store leftovers in the refrigerator for up to 2 weeks.

CHOCOLATE RUM TRUFFLES

Steps:

• Place 16 ounces of chocolate in a large glass bowl.
• Heat the cream in a saucepan to 90 to 110℉. Pour the hot cream over the chocolate. Let it sit for a few minutes, begin to whisk.
• Whisk until the chocolate is melted and shiny. (If chocolate doesn't melt completely it can be microwaved for 30 seconds at a time or placed over a double boiler until melted.)
• Add the rum (or another optional flavoring) and stir until everything is well-combined.
• Pour the chocolate onto 9" x 13" baking pan. (Can be lined with parchment or plastic wrap.) Refrigerate for about 60 minutes, until the mixture is thick and "scoopable."
• When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lined with parchment paper. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft.
• Cover the truffles with plastic wrap and freeze the rolled balls for about 60 minutes, until they are firm and very cold.
• Heat the 23 ounces of chocolate over a double boiler until melted and smooth. See notes for microwave directions.
• Remove frozen chocolate centers from the freezer. Drop into melted chocolate one by one. Make sure each one is evenly coated.
• Using a fork or chocolate dipping tool, remove and place on parchment paper. Cool completely.
• Optional: as you make them, sprinkle each truffle with the decoration of your choice. (chopped nuts, toffee, jimmies, sprinkles, or gold dust)

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

RUM TRUFFLES

Steps:

• Bring the cream and butter to the boil in a small pan, and put the milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined. Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
• Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray (you may want to wear gloves). Chill in the fridge for 1 hr, or until set. Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
• Put the truffles on a tray or plate lined with baking parchment and chill for 1 hr to set, then package. Will keep in the fridge for up to one week.

EASY RUM TRUFFLES

Steps:

• Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water. Stir until the chocolate has melted and the mixture is smooth.
• Remove from the heat, and mix in the cake crumbs and rum. Leave to cool at room temperature until the mixture is firm enough to roll into balls, about 1 hr - don't worry if it splits slightly. If you're short of time, chill the mixture for up to 30 mins, stirring every 10 mins, until firm.
• If the mixture splits, stir again until smooth. Put the sprinkles in a shallow dish. Roll teaspoonfuls of the mixture into balls, then roll in the sprinkles to coat. Will keep in a cool, dry place in an airtight container for up to a week.

WHITE CHOCOLATE RUM TRUFFLES

Steps:

• Add chocolate chips and cream to a small mixing bowl and set over a double boiler to slowly heat. As the chocolate melts, gently stir the mixture with a plastic spatula.
• When the chocolate is completely melted and mixed with the cream, add in the butter and rum and remove from heat. Continue to stir until butter is melted and the ganache is one consistency.
• Cover bowl with plastic wrap so the plastic sits directly on the ganache and refrigerate until cool, at least four hours, but overnight is best.
• Remove ganache from the fridge. Use a small spoon to roll large teaspoon-sized balls of the ganache. Place rolled balls on a baking sheet lined with parchment paper.
• Freeze ganache balls for an hour.
• Remove balls and toss in either powdered sugar or cocoa powder.
• Store finished truffles in the fridge until you serve them.

MARY BERRY'S BOOZY RUM TRUFFLES

Steps:

• You will need about 40 petit four cases on a baking sheet. Measure the rum, raisins, jam, biscuits and cake into a large bowl. Add the melted chocolate and mix together very thoroughly until all of the mixture is covered in chocolate.
• Shape into about 40 little truffle balls and roll each one in the chocolate vermicelli strands. Place in the petit four cases.
• Leave to chill in the fridge for about 1 hour before eating

CHOCOLATE RUM TRUFFLES

Steps:

• break the plain chocolate into small pieces and melt in a bowl over boiling water. remove from heat and stir in the butter, rum and cream.
• leave the mixture until cool enough to handle stirring from time to time. shape into balls and chill for 1 hour
• to dip the truffles melt the plain chocolate as in step one.lower the truffles in one at a time using a dipping fork shake off surplus chocolate them place a little apart on greaseproof paper.
• leave until set them melt the white chocolate and pour into a piping bag and drizzle over the truffles one at a time.

RUM TRUFFLES

Steps:

• Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
• 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.
• 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.

CHOCOLATE RUM TRUFFLES

Steps:

• Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth. , Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm., Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator.

CHOCOLATE RUM TRUFFLE CAKE

Steps:

• To make the bisquit decor: Preheat the oven at 400 F. Line a 13-by-17-inch sided baking pan with parchment paper or waxed paper. Combine the egg yolks, egg, and 1 cup sugar in the bowl of an electric mixer. Beat at high speed until mixture is pale in color and thick, about 10 minutes. Add the extract. Fold the flour into the egg mixture. In a large bowl, beat the egg whites with the 2 tablespoons sugar until stiff, glossy peaks form. Remove one-third of the batter to a separate bowl and fold the cocoa into it. Refrigerate the remaining batter. Place the chocolate batter in a pastry bag fitted with a plain tip and pipe diagonal stripes onto the prepared pan. The stripes should be 1/2 to 3/4 inches thick and spaced 1 inch apart. Place in the freezer until firm to the touch. Carefully spread the reserved batter over the chocolate. Smooth lightly, so the darker lines are not disturbed. Place in the oven and bake until golden, about 10 minutes. Let cool slightly, then remove from the pan. Trim the edges to square them off, then cut into 1-inch-wide lengthwise strips. Set aside. To make the genoise: Preheat the oven to 350 F. Butter an 8-inch round cake pan and line it with parchment paper or waxed paper. Combine the eggs and sugar in the bowl of an electric mixer. Whisk together over simmering water until warm to the touch. Remove and beat with the machine until the mixture cools, about 10 minutes. The mixture will double in volume. Sift together the flour and baking powder. Gently fold the dry ingredients into the egg mixture, then add the vanilla. Fold the butter into the batter and pour into the prepared pan. Bake for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for a few minutes, then remove from the pan. Let the cake cook completely. Using a sharp serrated knife, cut the browned outside surface from the top, bottom, and sides of the cake. Carefully split the cake horizontally into 3 layers. Set aside. To make the chocolate Bavarian cream: In the top of a double boiler over simmering water, melt the chocolate. Place the water in a cup and sprinkle the gelatin over. Let sit for 2 minutes. In a small saucepan, combine the creme anglaise and gelatin mixture and heat over low heat until the gelatin dissolves. Stir the creme anglaise mixture into the melted chocolate. Let cool to lukewarm. In a deep bowl, whip the cream until stiff peaks form, then fold it into the chocolate. Let sit until ready to use. To make the ganache: In the top of a double boiler over simmering water, melt the chocolate. In a small saucepan, bring the cream to a boil over medium heat. Stir the warm cream into the chocolate, being careful not to beat air into the mixture. Reserve 1 cup for the top for the torte and keep warm. Refrigerate the remaining ganache. To make the chocolate-rum truffles: In the top of a double boiler over simmering water, melt 9 ounces of the chocolate. In a small saucepan, combine the cream, butter, and sugar and heat over low heat until the butter and sugar are melted. Pour the cream mixture into the chocolate and stir until mixed. Let cool slightly, then stir in the rum. Refrigerate until firm. Line a baking sheet with waxed paper. In the top of a double boiler over simmering water, melt the remaining 6 ounces of chocolate. Place the cocoa in a pie tin. Roll the chilled truffle mixture into 1-inch balls and place them on the prepared baking sheet. You will have 24 to 30 truffles. Refrigerate again for a few minutes. Dip each ball into the melted chocolate to coat, then drop the ball into the cocoa and coat it by shaking the container. Transfer to the prepared baking sheet and repeat until all balls are coated. Refrigerate until needed. To prepare the mocha butter cream: In a small saucepan, combine the water and sugar and cook over medium heat until the syrup is light golden and registers 242 F on a candy thermometer or reaches the soft ball stage: a small amount dropped into cold water forms a soft and pliable ball. Let cool slightly. Place the egg yolks in the bowl of an electric mixer and begin to beat at high speed. Gradually add the sugar syrup and continue to beat until the mixture cools. Gradually add the butter, beating after each addition and stopping occasionally to scrape down the sides of the bowl. Add the coffee extract or espresso. To assemble the cake: Line a baking sheet with parchment paper or waxed paper. Place an 8-inch stainless steel ring that is 3 inches deep or so on the prepared pan. Place 1 layer of the genoise in the bottom of the ring. Line the sides of the ring with the bisquit decor, placing it in the ring with the chocolate-striped side facing the sides. Be sure to press the sections together tightly. Brush the sides and bottom generously with the rum syrup. Whip the chilled ganache in an electric mixer until creamy, then place it in a pastry bag fitted with a plain tip. Spread a layer of chocolate Bavarian cream over the genoise. Pipe a layer of the ganache on top of the cream. Add a second layer of genoise and gently press it down to bond. Brush the genoise with rum syrup, then repeat the layers of chocolate Bavarian cream and ganache. Place the last layer of genoise on top and again press down gently. Brush the top with rum syrup and place the cake in the freezer until firm. Remove the cake from the freezer and wrap a hot towel around the ring for a few seconds to help unmold it. Invert the cake onto the center of a cardboard cake round (preferably gold). Remove the ring. Spread a thin layer of buttercream over the top to seal the porous pastry. Smooth with a wet knife, removing excess. Chill again until the buttercream is firm. In a small heavy pan, warm the jam over low heat. Push the jam through a fine-meshed sieve with the back of a large spoon. Using a pastry brush, coat the sides of the torte with the apricot glaze to seal the sponge. This will retain moisture and give a beautiful sheen. Remove any excess glaze from around the edge of the torte. The reserve unrefrigerated ganache should now be warm enough to spread, but not so warm that it will melt the buttercream. Ladle the ganache onto the center of the top of the cake and smooth it outward without going over the edge onto the sides. It should just cover the top. Wipe off any drips from the sides. While the ganache is still warm, space 10 truffles around the outer edge of the top. Refrigerate again. To serve: Use a warmed knife to cut the cake. Be sure to clean off the knife after each cut to assure attractive servings. Place 1 wedge on each dessert plate. Ladle 2 tablespoons of creme anglaise alongside each portion.Dot the cream in 5 or 6 places with the raspberry sauce and use the point of a knife to pull downwards through each dot, making hearts. Brush the strawberries with some of the apricot glaze and garnish the plates with the strawberries and raspberries.

DARK CHOCOLATE AND RUM TRUFFLES

Steps:

• Remember: when melting the chocolate DO NOT let your bowl touch the water.
• Place the chopped chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and the mixture is smooth. Stir in rum. Place in the fridge until the mixture is firm enough to roll into balls.
• Line a trays with baking paper. Roll chocolate mixture into a ball ( you can vary the size but 2 teaspoons might be a good start size). Place on trays. Repeat until mixture is gone then place in the fridge for 1 hour or until firm.
• When firm place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water . Stir with a metal spoon until the chocolate melts and is smooth.
• Divide the truffles into 2 batches this is so they will keep firm while working them. Remove 1 batch from the fridge. Use a fork to dip truffles 1 at a time, in the melted chocolate to coat. Gently tap the fork on the edge of the bowl to allow excess chocolate to drip off. Carefully place on the prepared tray. Repeat until all have been dipped with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.
• Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Place in fridge to set for 5 minutes then you can store in a container in the fridge or serve.

ALMOND-RUM CHOCOLATE TRUFFLES WITH AMARETTI COOKIES

Steps:

• Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
• Whisk in the vanilla and almond extracts and the rum. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
• Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed amaretti cookies. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

CHOCOLATE TRUFFLES

Steps:

• *For many different flavor ideas, including coffee, raspberry, coconut, and peppermint truffle, be sure to scroll up earlier in this post!To make the chocolate truffles, chop chocolate finely so it will melt more quickly and evenly. If using coconut milk, be sure it's the full-fat canned type. Heat the milk or cream just until it barely begins to boil. Pour over the chocolate, add the salt and vanilla if using, and stir until smooth. Refrigerate at least 2 hours, or until firm enough to scoop out and roll balls with your hands or a mini cookie scoop. If desired, roll truffles in cocoa powder, sprinkles, crushed walnuts or almonds, coconut, powdered sugar, or melted chocolate. Set on a parchment-lined plate, and refrigerate or freeze until ready to serve. Leftover truffles can be refrigerated for 1-2 months. View Nutrition Facts

CHOCOLATE TRUFFLES WITH RUM

Steps:

• Combine cream, butter and sugar in saucepan until hot. Stir in chocolate chips until melted.
• Stir in flavoring and transfer into bowl.
• Chill, stirring often, about one hour.
• Drop from teaspoon to waxed paper and chill 1/2 hour or until firm.
• Roll into balls.
• Roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups.