Rum Truffles
Cuisine: French
Author: Kitchens
  • 12 ounces semisweet chocolate chips
  • 1/2 Cup whipping cream
  • 1 1/2 teaspoons rum extract
  • 1 teaspoon vanilla
  • 1/2 Cup powdered sugar
  • 1/4 Cup unsweetened cocoa powder
  1. Melt chips with whipping cream in heavy, medium saucepan over low heat, stirring occasionally.
  2. Whisk in rum extract and vanilla until blended. Pour into pie pan.
  3. Refrigerate until mixture is fudgy, but soft, about 75 minutes.
  4. Shape about 1 Tablespoon into 1 1/4-inch ball.
  5. To shape, roll mixture in your fingers as your palms will melt the chocolate. Place balls on waxed paper. They should not be perfectly round, but rough, smooth shapes.
  6. Sift powdered sugar and cocoa into a shallow bowl. Roll balls in sugar-cocoa mixture; place in petit-four or candy cases.
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