DARK CHOCOLATE AND RUM TRUFFLES
As a gift, place homemade truffles in a small porcelain box.
8 ounces semisweet chocolate, finely chopped
3 tablespoons dark rum
1 teaspoon vanilla extract
6 tablespoons unsalted butter
1/2 cup confectioners' sugar
1/2 cup ground almonds
Unsweetened cocoa powder for coating
Melt the chocolate, rum, vanilla and butter in a bowl set over a pan of hot - but not boiling - water, stirring until completely incorporated.
Remove from heat, add sugar and ground almonds, beat well. Cover tightly and refrigerate until firm, at least four hours or overnight.
Using a melon baller or a teaspoon, scoop up the mixture and roll into 1-inch balls. Toss in cocoa powder and place in small foil candy cups. Refrigerate until ready to serve.
The truffles can be prepared up to three days ahead, tightly covered and refrigerated, or frozen for up to a month.
Makes about three dozen truffles
Source: An Edible Christmas by Irena Chalmers and Amos Chan
As a gift, place homemade truffles in a small porcelain box.
8 ounces semisweet chocolate, finely chopped
3 tablespoons dark rum
1 teaspoon vanilla extract
6 tablespoons unsalted butter
1/2 cup confectioners' sugar
1/2 cup ground almonds
Unsweetened cocoa powder for coating
Melt the chocolate, rum, vanilla and butter in a bowl set over a pan of hot - but not boiling - water, stirring until completely incorporated.
Remove from heat, add sugar and ground almonds, beat well. Cover tightly and refrigerate until firm, at least four hours or overnight.
Using a melon baller or a teaspoon, scoop up the mixture and roll into 1-inch balls. Toss in cocoa powder and place in small foil candy cups. Refrigerate until ready to serve.
The truffles can be prepared up to three days ahead, tightly covered and refrigerated, or frozen for up to a month.
Makes about three dozen truffles
Source: An Edible Christmas by Irena Chalmers and Amos Chan
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