If you’ve been reading for a long time, you know I don’t really like alcohol, unless it’s in dessert and then I go crazy for it. If I wrote It’s a Wonderful Life, the line would have been, “every time chocolate is mixed with liquor, an angel gets its wings.” I think these are that good. The texture is soft and almost chewy, like a chocolate candy with a sweet, seductive twist.
Embarrassingly enough I’m a lightweight and one of these is enough to make me feel way too good. When I was tempering and tasting the chocolate I wasn’t sure there was enough rum in it, but once the truffles were cooled and I took a bite—wow! They pack a punch of flavor.
No rum? No problem. Improvise the recipe with a different liquor. I can’t wait to try these with Kahlua.
Chocolate Rum Truffles
Prep Time: 30 minutes
Ingredients(makes about 20 truffles):
- 1 cup plus 2 Tablespoons semi-sweet chocolate chips OR 9.7oz semi-sweet baking chocolate cut into chunks
- 2oz Bacardi rum
- 3 Tablespoons cocoa powder plus more for dusting
- Melt the chocolate over a double boiler. Once it’s in a liquid state, slowly incorporate the rum until it’s all combined and evenly mixed.
- Cool the chocolate and rum in a refrigerator for 10 minutes until it’s hardened but still sticks to itself.
- Sift in the cocoa powder while mixing the chocolate until all the cocoa powder has been used.
- Tear off pieces of chocolate and roll it into 1-inch balls.
- Fill a shallow bowl with cocoa powder and roll each ball in the powder until covered all around.
- Store at room temperature in an air-tight container.
After making these we’re almost out of rum and chocolate chips. That’s what I call an emergency.