Rum Truffles
Rum truffles need only five ingredients and no oven, just a spoon and a night in the refrigerator. Egg yolks and butter creamed with powdered sugar give the centers a rich, soft texture, and three tablespoons of rum cut through the semi-sweet chocolate. The plastic bag trick keeps your hands clean while rolling, and the coating is up to you: chopped nuts, sprinkles, or plain powdered sugar.
Instructions
Cream the butter with the powdered sugar by hand until the two are well combined. Beat in the egg yolks, then stir in the rum.
Melt the chocolate in a double boiler, keeping the inner pan clear of the water in the outer pan, or melt it in a microwave until soft and smooth.
Scrape the melted chocolate into the butter mixture and beat it with a spoon for about 5 minutes, until the mixture is uniform.
Cover the bowl and refrigerate it overnight, so the mixture firms up enough to shape.
Slip a plastic bag over your hand like a mitt and roll spoonfuls of the mixture into balls. Roll each ball in chopped nuts, chocolate sprinkles, powdered sugar, or another coating of your choice.
Keep the finished truffles in the refrigerator.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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