dose anyone know how to make rum truffles please?

Answer 1

You'll do well to beat this recipe.

http://www.thatsmyhome.com/chocolate/darum.htm

Answer 2

Ingredients

1 1/2 broken dark chocolate (70% cocoa solids)
2 tablespoons cold strong black coffee
2 tablespoons dark rum
1/2 cup unsalted butter, softened
chocolate vermicelli
icing/confectioner's sugar
Method

- Put 1 cup of the chocolate into a basin with the coffee.
- Place over a pan of hot water.
- Do not let the water boil or allow the bottom of the basin to touch the water.
- Let the chocolate melt.
- Stir.
- Remove from the heat and keep stirring until the chocolate begins to cool.
- Gradually stir in the butter in small pieces and then the rum.
- Chill the mixture for about 1 hour.
- Dust a board and your hands with icing sugar and roll the mixture into about 25 truffles.
- Melt the remaining 1/2 cup of chocolate in a basin over a pan.
- Put the chocolate vermicelli onto a plate.
- Put a truffle onto a fork and dip into the melted chocolate.
- Roll in the vermicelli.
- Repeat for each truffle.
- Put on a sheet of greaseproof paper to dry.

Answer 3

Rum Truffles
Makes about 30 truffles


Ingredients
2 cups (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. Whisk in rum extract and vanilla until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 75 minutes.
2. Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.
3. Sift powdered sugar and cocoa into shallow bowl.
4. Roll balls in sugar-cocoa mixture; place in petit four or candy cases. (If coating mixture won't stick because truffle has set, roll between your palms until outside is soft.)
5. Truffles can be refrigerated 2 to 3 days or frozen several weeks.

Shaping truffles To give truffles a professional appearance use a one-tablespoon-size scoop with a release, similar to a miniature ice cream scoop. As the scoop is drawn through the truffle mixture, it forms a rough ball shape. The truffle only needs a little additional shaping in your palms to make a perfect ball before coating. Using the scoop also makes your truffles more uniform in size.

Answer 4

5oz choc, 5 oz ground almonds, 2tbs dbe cream, 3 oz castor sugar, 1 tbs rum, cocoa powder for rolling.
melt choc in bowl over hot water. When melted,take off from heat and add g/almonds, cream, sugar and rum mix to paste, roll into balls and roll in cocoa powder. Hey presto- yum yum

Answer 5

I don't know how to make them but try here - http://www.hub-uk.com/tallyrecip02/recipe0059.htm