1/2 oz Dark rum 1/4 oz Creme de cocoa 1/4 oz Hazelnut liqueur Generous portion of -chocolate ice cream Whipped cream Preparation : Put all ingredients, except whipped cream, in a blender. Whip up. Serve in a brandy snifter with the whipped cream on top.
How To make Rum Truffle's Videos
No-Bake Rum Truffles || Dessert || Recipe
If you love boozy desserts, this rich, decadent Rum Truffles recipe is sure to blow you away. Chef Sanjana from Crumbs and Layers shows us how to make them with Black Port XXX Matured Rum from Som Distilleries, the perfect choice for this dessert. Try it out right away!
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Easy Rum Truffles
These are tiny balls of chocolate heaven with a hint of rum. While they won't get you drunk, they are great for an after dinner treat or box them for gift giving at Christmas. That is...if you can keep them out of your mouth. People will think you bought these at Godiva but we're smarter than that. ;)
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German Rum Balls - Rumkugeln - Traditional German Christmas Truffle
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Traditional German rum balls aka Rumkugeln are a unique and delicious treat to add to your holiday baking repertoire. This classic recipe has been around for generations and can be made in many different variations. Whether you choose to go the classic route or create your own unique twist, German rum balls are sure to be a hit at any gathering. Read on to learn how to make this classic treat.
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Professional Baker Teaches You How To Make CHOCOLATE TRUFFLES!
Anna Olson's chocolate truffles are legendary. Follow her instructions on how to make truffles and impress anyone who comes over. Recipe
This recipe makes about 60 truffles
DIRECTIONS FOR: ANNA OLSON'S CHOCOLATE TRUFFLES Cooking ingredients:
For Chocolate Truffles - 2 cup whipping cream - 16 oz bittersweet chocolate, chopped
For Pistachio Brandy Truffles - brandy - chopped pistachios for garnish
For Orange Truffles - orange liqueur - candied orange peel for garnish
For White & Dark Truffles - white chocolate, melted - dark chocolate, melted
Chocolate Truffles baking directions:
1. For the ganache, heat the cream until it just begins to simmer and then pour this over the 16 ounces of chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Divide the ganache into smaller bowls, and stir in desired flavourings (as below), then chill completely before shaping into truffles.
2. To make truffles, use a small ice cream scoop or a teaspoon to spoon out about ½-ounce of the ganache and shape into a ball by rolling between your palms. Place the truffles on a parchment-lined baking tray and chill until ready to roll or dip.
3. Roll the truffles into desired fillings (listed below) or dip into melted chocolate using truffle forks, shake off excess chocolate and place n a cooling rack that rests over a parchment-lined baking tray. Chill the truffles just to set them, but then store in a cool place.
Pistachio Brandy Truffles 1. Stir a little brandy (about 1 teaspoon into 1/3 of the ganache) into the ganache before chilling, then roll the shaped truffles in chopped pistachios.
Orange Truffles 1. Stir a little orange liqueur (about 1 teaspoon into 1/3 of the ganache) into the ganache before chilling, then dip the truffle in melted dark chocolate and place a small piece of candied orange peel on top before the chocolate sets.
White & Dark Truffles 1. Dip the truffle in melted white chocolate, then drizzle the truffles with melted dark chocolate. Or, dip the truffles in the dark chocolate and drizzle with white chocolate.
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Rum Truffles with Flor de Caña - Rum Month Recipes
Anything is good if it's made with chocolate... and rum! Let’s add Flor de Caña 12 rum to this classic recipe. It also happens to pair perfectly together!
Ingredients: 200 grams dark chocolate finely chopped ¼ cup heavy cream 30 grams butter 50 grams chocolate cake crumbs 2 teaspoons Flor de Caña 12 Years ½ cup chocolate sprinkles or cocoa powder
Procedure Use a food processor to crush cookies into fine crumbs. Add cookie crumbs to a large bowl. Add cream cheese, crushed pineapple, and rum and stir until evenly combined.
Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls. Place on prepared baking sheet and freeze until slightly hardened, about 30 minutes. Then roll balls until smooth.
In a medium microwave-safe bowl, melt white chocolate chips and coconut oil together in 30 second intervals. Working one at a time, dip frozen balls in melted chocolate and return to the baking sheet. Sprinkle with toasted coconut.
Refrigerate until chocolate is hardened, 15 minutes, or until ready to serve.