Friday, March 21, 2008

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)

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