- 2/3 cup unfrosted chocolate cake
- 2 tablespoons rum
- 1/3 cup all-purpose cream
- 2 tablespoons unsalted butter, softened
- 9 ounces milk chocolate, chopped
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate, chopped
- 1 tablespoon unsalted butter
- Slice chocolate cakes into small cubes. Drizzle with rum and allow to soak for 5 minutes. Place cake in a food processor and pulse until crushed into fine crumbs.
- Combine cream and butter in a saucepan and set over low heat. Allow to boil. Remove from heat and pour boiling cream mixture over milk chocolate. Set aside for 3 to 5 minutes or until melted. Stir until smooth. Stir in chocolate cake crumbs, rum extract and vanilla. Chill until firm, about 2 to 3 hours. Roll chocolate mixture into balls and return to the refrigerator until coating is ready.
- Melt together dark chocolate and butter in a bowl over a pan of barely simmering water. Dip truffle balls into melted chocolate and arrange in a tray or baking dish lined with waxed paper. Chill until firm.
- Use finely crushed chocolate sandwich cookies in place of chocolate cake for more texture. Roll in finely chopped nuts, if desired.
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Tagged with: Baking and Confections • Candy • candy recipes • Chocolate • chocolate desserts • chocolate recipes • chocolate truffles • Dessert • dessert recipes • Desserts • Recipes • rum desserts • rum recipes • Rum Truffles • Truffle • truffle recipes • truffles
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