RUM TRUFFLES
These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a cool place, but not necessarily the fridge. Make sure you always use an airtight container! Be sure to use good quality chocolate!
Provided by TOO TOO
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h50m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 98 calories, Carbohydrate 9.6 g, Cholesterol 7.7 mg, Fat 6.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.2 g, Sodium 9.2 mg, Sugar 4.2 g
EASY RUM TRUFFLES
Treat friends to these moreish rum truffles. They make an ideal gift for grown-ups, or you can omit the rum to make plain chocolate truffles for children
Provided by Good Food team
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 124 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
RUM RAISIN TRUFFLES
Provided by Ina Garten
Categories dessert
Time 1h10m
Yield 35 to 40 truffles
Number Of Ingredients 5
Steps:
- In a heat-proof bowl set over simmering water, heat the cream until hot to the touch but not boiling and turn off the heat. Add the butter and 12 ounces of the chocolate to the hot cream. Stir until the chocolate melts. Meanwhile, mince the raisins and combine them with the rum in a small bowl. Stir the raisins and rum mixture into the melted chocolate mixture, cover with plastic wrap and set aside at room temperature for 6 hours or overnight.
- The next day, using a very small (1 1/4-inch) ice cream scoop (you can also use 2 spoons), scoop balls of the mixture onto sheet pans lined with parchment paper. Refrigerate for at least 30 minutes.
- When the chocolate is cold, place 10 ounces of the remaining chocolate in a small glass bowl and heat it in a microwave on high for 20 seconds exactly. Stir the chocolate and continue to heat it in the microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. This will take 5 or 6 times, depending on your microwave. Add the remaining 4 ounces of chocolate and stir until smooth. The chocolate should be 85 degrees F to 90 degrees F on an instant-read thermometer. If it¿s too cool, heat it briefly in the microwave. You¿ll want it to be pourable.
- Using 2 spoons, pick up a chilled ball in one spoon and warm chocolate in the other and roll them around together until the chilled ball is completely coated in warm chocolate (don¿t drop the ball into the chocolate or the warm chocolate will cool off!). Place the coated truffle back on the parchment paper. Continue coating the balls until they¿re all covered with milk chocolate. Allow to sit at room temperature until the chocolate hardens. Serve at room temperature.
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
- Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
- Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
- To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
RUM BALLS
Steps:
- In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won't hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up. Then, let them age or ripen 24 hours.
RUM TRUFFLES
I love these truffles. It's not your traditional ganache type truffles but they are so good! The quality of the chocolate and a good chocolate cake makes all the difference in how the end result would taste. You can replace the rum with other flavours of extracts, etc. if you so desire.
Provided by Roxanne J.R.
Categories Candy
Time 20m
Yield 24 truffles, 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 17.1, Fat 1.7, SaturatedFat 1.1, Cholesterol 5.3, Sodium 1, Carbohydrate 0.1, Protein 0.1
RUM TRUFFLES
Make these decadent treats for serious lovers of chocolate. They make a gorgeous Christmas gift for family and friends - and they're surprisingly easy to make
Provided by Liberty Mendez
Time 30m
Yield Makes 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 158 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
SMALL FLOURLESS RUM CHOCOLATE CAKE
Make and share this Small Flourless Rum Chocolate Cake recipe from Food.com.
Provided by Laka
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt together chocolate and butter over low heat, stirring until smooth. Remove from heat and transfer to a mixing bowl.
- Add sugar, mix for 1 -2 minutes until melted.
- Beat in the eggs one at a time, mixing until smooth between each addition.
- Stir in the vanilla extract, cocoa powder, and rum until well mixed.
- Pour batter into the greased 8-inch baking pan and bake for 25-30 minutes at 190°C, or until a toothpick inserted into the center comes out relatively clean with a few crumbs. Do not over-bake or the cake will become dry. Allow cake to cool in pan for 5 minutes before inverting onto a serving plate.
- Meanwhile, prepare the glaze: in a small saucepan, melt together chocolate and butter, mixing until smooth.
- Stir in the rum and vanilla extract.
- Spread evenly over cooled cake.
Nutrition Facts : Calories 450.7, Fat 38.1, SaturatedFat 22.9, Cholesterol 158.2, Sodium 193.6, Carbohydrate 26.5, Fiber 7.7, Sugar 13.1, Protein 9.7
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- Place the cake sponge in a bowl and crumble the cake either by rubbing with your hands (it’s best to use catering food gloves for this) or using a food processor.
- Add the chopped up chocolate and leave to melt. If the mixture is too cold to melt, just heat it gently until all chocolate is melted. This can be done easily in a microwave.
- Add the vanilla extract and the pinch of salt to the cream mixture and blend in. When nearly cold, add the rum or rum essence and then add into the cake crumbs and mix well till evenly combined.
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