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Ingredients :
- 10 oz bittersweet chocolate
- 5 oz. whipping cream
- 2 oz butter
- 1/2-cup rum
- 4 oz. cocoa powder
Method :
- Using a water bath, melt pieces of chocolate in whipping
cream. Add butter. After chocolate and butter are melted, let
mixture cool down.
- Once mixture has somewhat hardened, whip it up, slowly adding
rum. Using a pastry bagpipe walnut-sized mounds onto a baking
sheet lined with aluminum paper. Freeze for at least 30 minutes
or until firm.
- Using your hand, form the truffle into little balls and roll
them in the cocoa powder. (approximately 55 calories per piece).
Your delicious rum truffle is ready to eat.
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