Recipe: Rum Truffles (using rum extract, Best Recipes Magazine, 1992)

RUM TRUFFLES

2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream
1 1/2 teaspoons rum extract
1 teaspoon vanilla
FOR COATING:
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder

Melt chips with whipping cream in heavy, medium saucepan over low heat, stirring occasionally. Whisk in rum extract and vanilla until blended.

Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 75 minutes.

Shape about 1 tablespoonful of the mixture into 1 1/4-inch ball. To shape, roll mixture in your palms. Place balls on waxed paper.*

Sift powdered sugar and cocoa into shallow bowl.

Roll balls in sugar-cocoa mixture; place in petit four or candy cases. (If coating mixture won't stick because truffle has set, roll between your palms until outside is soft.)

Truffles can be refrigerated 2 to 3 days or frozen several weeks.

*Shaping truffles:
To give truffles a professional appearance use a one-tablespoon-size scoop with a release, similar to a miniature ice cream scoop. As the scoop is drawn through the truffle mixture, it forms a rough ball shape. The truffle only needs a little additional shaping in your palms to make a perfect ball before coating. Using the scoop also makes your truffles more uniform in size.

Makes about 30 truffles
Source: Simple, Easy Candy Recipes, Best Recipes Magazine, Volume 1, August 18, 1992, No. 18