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
Easy Chocolate Rum Truffles
Looking for an easy dessert recipe that is also delicious? Look no further than these Chocolate Rum Truffles! They are a no bake dessert, which means they are quick and easy to make.
Ingredients: Filling: ½ cup unsalted butter 9.3 oz semi sweet chocolate bars, melted ¼ cup rum Coating: 14.1 oz semi sweet chocolate melted ¼ cup cocoa powder
Snag the full recipe:
HOW TO MAKE Chocolate Rum Truffles
mmm very nice truffles coated with chocolate melt in your mouth
Rum and chocolate truffles recipe
This chocolate recipe is for rum and chocolate truffles. More information on this chocolate cake recipe can be found at
The ingredients for making approx.12--18 choc truffles, depending on size, are as follows:
60g soft butter 60g caster sugar 90g ground almonds 35g cocoa powder 85g cake crumbs 75g grated milk chocolate, for coating Icing sugar, to dust Dark rum, to taste
If making the truffles for children, use orange juice instead of rum.
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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Rum and Raisin Chocolate Truffles|Valentine's day Treats|Easy Desserts Recipes|No bake Desserts
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This video is a quick show of classic dessert Chocolate Truffles infused with Rum soaked Raisins.
Do check my other video.... Recipe link for White Chocolate Truffles:
Chocolate rum balls make the sweetest gift for Christmas (RECIPE BELOW). These more-ish rum balls are fun and oh-so-easy to make, so get rolling!
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CHOCOLATE RUM BALL TRUFFLES Makes about 40 Prep 30 mins (+ 1½ hours setting time) Cooking 5 mins
250g pkt Arnott’s Choc Ripple biscuits 1 cup (80g) desiccated coconut ¼ cup (60ml) dark rum or Malibu coconut rum ¼ cup (60ml) condensed milk 2 tbs cocoa powder 150g dark chocolate melts 150g white chocolate melts 150g milk chocolate melts Cocoa powder, to decorate
1. Line a baking tray with baking paper. To make the truffle mixture, place the biscuits in a food processor and process until finely crushed. Transfer the biscuit crumbs to a large bowl. Add the coconut, rum, condensed milk and cocoa powder to the biscuit crumbs and stir until well combined to get a fudge-like texture. Alternatively, to make truffles without adding alcohol, replace the dark rum or Malibu coconut rum with ¼ cup (60ml) thickened cream. 2. For even-sized truffles, roll heaped teaspoonfuls of biscuit mixture into balls and place on the lined tray. For a chewy texture, place in the fridge for 1 hour or until truffles are firm. Place the dark chocolate melts in a medium heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir with a metal spoon until chocolate melts evenly and is smooth. Repeat with white and milk chocolate melts in separate heatproof bowls. 3. To evenly coat the truffles, use a fork to dip 1 truffle in melted dark chocolate. Tap on the edge of the bowl to remove excess. Place on the prepared tray. Repeat with remaining truffles, alternating between dark, white and milk chocolate. Allow to set for 30 mins. Place remaining chocolate in separate sealable plastic bags. Cut off 1 corner. Drizzle the dark truffles with white chocolate and the white truffles with dark chocolate. Dust milk chocolate truffles with cocoa powder.
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