Easy Chocolate Truffles With Liqueur
Rich and creamy chocolate truffles with liqueur will melt in your mouth!
Yield 12 chocolate truffles
Prep time 10 minutes
Cook time 15 minutes
Chilling time 2 hours, 20 minutes
Truffles ingredients:
chocolate chips 225g;
heavy cream 110g;
almond extract 1/2 tsp;
amaretto liqueur 1½ tbsp;
butter 3 tbsp;
cacao powder 2 tbsp;
Preparation:
1. Place chocolate chips in a medium bowl.
2. Over medium heat, add cream to sauce pan and stir frequently until boiled.
3. Pour cream over chocolate and stir until smooth and creamy.
4. Add butter, amaretto liqueur and almond extract and stir until blended and creamy.
5. Cover and refrigerate for about 2 hours.
6. Roll truffle mixture into small balls. Refrigerate truffles for 20 minutes.
7. Roll truffles in cacao powder. Chill until ready to serve.
Enjoy!
Chocolate Rum Balls | One Pot Chef
Chocolate Rum Balls are decadent sweet truffles that are perfect as a home-made gift or for some indulgent snacking. Crushed chocolate biscuits are combined with melted milk chocolate, rum coconut and condensed milk to create a thick, chewy dough. Rolled into balls and coated with sprinkles, these little babies will have everyone begging for more - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
250g Packet of Plain Chocolate Biscuits / Cookies (about 25)
1/2 Cup of Desiccated Coconut
400g Can of Sweetened Condensed Milk
200g Milk Chocolate (melted)
1 Tablespoon of Rum
Chocolate Sprinkles (to coat)
MAKES ABOUT 30 - 50 BALLS (depending on size)
Preparation Time: About 10 minutes
Chilling Time: About 20 minutes
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Tracks:
Bright Wish and Peppy Pepe
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
How to make Chocolate Truffles | Edible Gifts
So you're looking for a super easy and super tasty treat?! Well this is for you my friends! It's a great messy-hands recipe for the whole family, get your kids to roll the balls (but make sure you keep your boozy truffles separate!).
As always let me know how you get on and what ingredients you ended up using!
Happy Cooking!
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Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network
Using TWO different types of chocolate, this decadent dessert is perfect for the holidays!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Rum Balls
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr (includes cooling time)
Active: 40 min
Yield: about 2 dozen rum balls
Ingredients
8 ounces sliced almonds
12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate
3 tablespoons honey
1/2 cup powdered sugar
2 tablespoons dark rum
1 tablespoon vanilla extract
16 to 20 ounces chocolate sprinkles
1 teaspoon coarse sea salt
Directions
Preheat the oven to 350 degrees F.
Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.
In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.
In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.
Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.
When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.
Cook’s Note
Cook's Note: These are so good nestled in a cookie tin of sprinkles and fished out, one by one, like little chocolate treasures. A bite of chocolate is so welcome after lots of buttery and fruity cookies and pies that often take center stage during the holidays. This is that one easy chocolate candy you want. You can make these with double the vanilla and no rum if avoiding alcohol. Don't like salt in your chocolate? Simply omit.
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Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network