5.0
(1)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
To avoid the chocolate seizing, use a metal spoon to stir the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water until the chocolate melts and the mixture is smooth. This method allows the chocolate to melt gently and evenly. Stir in rum. Place in the fridge for 4 hours or until the mixture is firm enough to roll into balls.
Step 2
To roll the truffles, use slightly damp hands to roll 2 teaspoons portions of the chocolate mixture into rough balls and place on a lined tray, washing your hands as you go if they get too sticky. Remember, the truffles don’t need to be perfectly round at this stage as they’re easier to shape after chilling. Place in the fridge for 1 hour or until firm.
Step 3
For the perfect truffle shape, remove truffles from the fridge and quickly re-roll until smooth. Re-rolling also makes the outside of each truffle slightly tacky, which helps the coatings to stick. Roll each truffle in cocoa powder, coconut, nuts or sprinkles.
Your folders
cooking.nytimes.com
5.0
(318)
Your folders
bonapeti.com
3.0
(1)
25 minutes
Your folders
taste.com.au
3.0
(1)
2 minutes
Your folders
preppykitchen.com
5.0
(31)
10 minutes
Your folders
cookingclassy.com
3 minutes
Your folders
cookingclassy.com
Your folders
thefivedollarfoodie.com
5.0
(1)
120 minutes
Your folders
taste.com.au
4.7
(36)
Your folders
sugarspunrun.com
5.0
(2)
5 minutes
Your folders
bettycrocker.com
4.5
(156)
Your folders
tasteofhome.com
4.3
(18)
Your folders
beyondfrosting.com
2 minutes
Your folders
amandascookin.com
5.0
(4)
Your folders
taste.com.au
5.0
(1)
Your folders
cooking.nytimes.com
4.0
(56)
Your folders
bbcgoodfood.com
5 minutes
Your folders
countryliving.com
4.5
(10)
Your folders
readyseteat.com
Your folders
marthastewart.com