Yesterday I was invited to a birthday party/ barbecue. I wanted to bring the hostess a little something. Since I had a lot of time during the day I spent quitea while browsing cookbooks. Suddenly I got the idea to make truffles - I guess part of this idea was linked to a recent talk with the birthday hostess about truffles and how to make them. Back then I wasn’t very interested. But yesterday the urge to try truffles hit me. I decided to go for rum truffles - they didn’t seem to difficult for a first try. They sure take a little bit of patience timewise but other than that those rum truffles are not very difficult. And I was quite happy with the result. I was seriously afraid that they would turn out as undefinable lumps. Luckily they didn’t!
Enjoy your sunday!
(makes 80 truffles)
150 g/ 1.25 cup almond flour
200 g / 1.75 cup dark chocolate coating
5 tbsp rum
1 tsp orange zest
125 g/ 1/3 cup butter
300 g/ 2.25 cup confectioner’s sugar
200 g/ 1.75 cup grated chocolate (preferably dark chocolate)
1. Melt the chocolate coating.
2. Add the rum, orange zest and almond flour to the melted chocolate.
3. Stir the mixture until well blended.
4. Beat the butter until foamy in a separate bowl.
5. Mix in the confectioner’s sugar.
6. Add tablespoons full of buttercream to the chocolate mixture.
7. Put the mixture in the fridge and let it cool.
8. Take a teaspoon full of the chocolate mixture and shape it into a small ball.
9. Roll each chocolate ball in grated chocolate until it’s entirely covered by it.
10. Place the rum truffles on parchement paper.
11. Put the rum truffles in the fridge for about 6 hours.