Ingredients for Chocolate Truffles With Rum
- Whipping Cream
- 1/4 cup granulated sugar
- Unsalted Butter
- Semi Sweet Chocolate Chips
- Liquor
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How to Make Chocolate Truffles With Rum
- In a medium saucepan, combine 1 cup heavy cream, 4 tablespoons (1/2 stick) unsalted butter, and 1/4 cup granulated sugar. Heat over medium heat, stirring frequently, until the butter is melted and the mixture is hot.
- Remove from heat and add 12 ounces of semi-sweet chocolate chips. Stir until the chocolate is completely melted and smooth.
- Stir in 1 tablespoon of dark rum (or to taste). Transfer the mixture to a medium bowl and cover with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming.
- Refrigerate for at least 1 hour, or until the ganache is firm enough to handle. Stir every 20 minutes to ensure even cooling.
- Once chilled, use a teaspoon to drop small portions of ganache onto a piece of waxed paper. Refrigerate for another 30 minutes, or until firm.
- Roll the chilled ganache into 1-inch balls.
- For added decadence, roll the truffles in 1/4 cup cornstarch to prevent sticking, then gently brush off any excess. You can then dip them in melted dark chocolate, roll them in chopped nuts (1/4 cup), unsweetened cocoa powder, or serve them in small decorative cups.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
421g
Fat
443g
Carbs
41g
