Ingredients for Rum Walnut Truffles
- Heavy Cream
- 1 teaspoon rum extract
- Semi Sweet Chocolate Chips
- White Chocolate
- 1 cup chopped walnuts
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How to Make Rum Walnut Truffles
- In a medium-sized saucepan, bring 1 cup heavy cream to a gentle simmer over low heat.
- Remove from heat.
- Pour in 12 ounces semi-sweet chocolate chips.
- Cover and let sit for 3 to 4 minutes to melt the chocolate.
- Meanwhile, in a shallow bowl, combine 1 cup chopped walnuts and 1 teaspoon rum extract.
- Toss gently to coat the walnuts evenly.
- Uncover the chocolate and stir with a wooden spoon until smooth and creamy.
- Pour the melted chocolate over the walnut mixture and stir until the nuts are thoroughly coated.
- Refrigerate for at least 4-6 hours, or preferably overnight, until firm and fudgy.
- Roll the mixture into 1-inch balls.
- Immediately roll each truffle in 1/2 cup finely grated white chocolate.
- Place the truffles in mini cupcake liners and refrigerate for another 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
72g
Fat
36g
Carbs
6g