Rum Truffles

The creation of these truffles is quite unique in the sense that involve the use of cake crumbs.
These truffles were kind of like a fudgy cake cake ball. I say without any hesitation that these were appropriate for the gods.

Recipe: Rum Truffles

(Ingredients are approximate and adjusting them to your own liking is best...)

8 oz Chocolate

1/4 Cup Milk (not from a cow)

2 Tablespoons Margarine

1-1/2 Cups Cake Crumbs

1 Tablespoon Dark Rum (or more or less)

Keep in mind that the cake is a major component of the truffles and so a good cake will most likely make good truffles. I recommend using a recipe from Sarah Kramer's La Dolce Vegan- any that I've tried have turned out well.

The 8 oz of chocolate is also a pretty important part. If you're going to use high quality dark rum, do the rum some justice and pair it with some good chocolate. I highly recommend using Tropical Source.

To make the truffles:

Place chocolate in heatproof bowl

Combine non-cow milk and margarine in a sauce pan over medium heat, stirring often

When it comes to a boil, remove from heat and pour over chocolate

Stir until chocolate is melted and smooth

Stir in rum and then cake crumbs

Add cake crumbs until you can easily form balls from the truffle mixture

To top off the truffles you could always roll them in more chocolate

Other options include (but are not limited to)

Colored sugars

Powdered Sugar

Cocoa Powder

The truffles keep best in the refrigerator on wax paper

(This is only necessary if you can control the urge to eat them all)