Chocolates & Fudge 1: Rum Yum Truffles

Part one of a little series on my chocolates experiments in honour of my father’s birthday.
As a matter of fact, I have made a fair number of chocolates before, but this time, there were severe restrictions due to the jubilee’s tastes: I was not allowed to use nuts in any form, nor almond paste… DUH!
So I could basically just throw out all my tested recipes and find new ones. This is the first I decided to try.

  • 500 g of biscuit crumbs (I went with a mix of 300 g of egg biscuits and 200 g of ladyfingers biscuits)
  • some real rum
  • 250 ml of water
  • 125 g of shortening (the solid sort, preferrably from coconut oil)
  • 65 g of icing sugar
  • 20 g of cocoa powder (for baking)
  • 1 sachet of vanilla sugar
  • 1 little flask of rum extracts
  • 1 egg
  • about 100 g of chocolate sprinkles of your choice

The process is pretty simple, and doesn’t take long, either:

Crush your biscuits (and ladyfingers) in a bag using a rolling pin, a bottle of water or a pestle AND quite some force and patience. Place in a bowl.
Mix your (real) rum and the water, then pour over the crumbs.

Melt the cocoa shortening in a small pot and let it cool down for a while.

Sift icing sugar and cocoa in another bowl, then add vanilla sugar and rum extracts. Mix well with the egg and the shortening.

Now combine the dark cream with the crumbs; the result should be neither too dry nor too soft. If necessary, add some more rum, or some biscuit crumbs respectively.

Now form little rum orbs. While the recipe I used mentions 15, I got more than 40 out of this amount, so, well… Just make them as large, or as small, as you like. But don’t foget to roll them around in the chocolate sprinkles 😉

This is a really useful everyday recipe. I can’t see where it might not work, since you can always save it with some small addition here or there. It’s also comparatively cheap, but the professional-looking, and tasting, result will make sure no one thinks about that!
I want to try this with a different sort of liqueur now, such as Baileys’, or Sheridan’s – and with a coat of chopped almonds, maybe. Hmmmmm……

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s