Does anyone know a good recipe for rum truffles?

My mum wants to know.Does anyone know a good recipe for rum truffles?
Rum balls are a holiday favorite and a box of them can make a wonderful gift. These rum balls are especially good because they are easy to assemble and they are less intoxicating than other recipes.





Ingredients


For the rum balls:


3 cups of vanilla wafers, chopped [about one package]


1/2 cup of chopped pecans


1/3 cup of light or dark rum


2 shots of espresso


3 tablespoons of honey


11/2 tablespoons of cocoa powder





For the coating:


3 zipper-style plastic bags





First Bag


3/4 cup of powdered sugar





Second Bag


3/4 cup of powdered sugar


1 tablespoon of cocoa powder





Third Bag


3/4 cup of chopped nuts





Put the vanilla wafers in a food processor. Make sure that they are finely chopped, if there are large pieces, you will end up with lumpy rum balls.





Put the walnuts in the food processor. Chop these to a fine chop also. Make sure to separate some of the walnuts for the coating.





Combine the chopped wafers, chopped walnuts, espresso, rum, honey and cocoa powder into a large bowl. Mix thoroughly.





Wash your hands well before beginning. Place a small amount of the batter in your palm and roll it into a ball shape. These rum balls are very rich, so make sure that you make the balls very small. Place a ball into one of the three ziploc bags that you have prepared for the coating. Zip the bag shut and shake the bag so that the rum ball is thoroughly coated. Remove the rum ball and set aside.





TIPS: Place the coated rum balls on an ungreased cookie sheet covered with a sheet of wax paper. Let the rum balls breath for at least an hour before attempting to store/package them. The rum balls will mellow over the course of the next few days. They do not need to be refrigerated, but they must be stored in an airtight container. If refrigerated, the coating may need to be reapplied.Does anyone know a good recipe for rum truffles?
Rum Truffles





INGREDIENTS





8 (1 ounce) squares bittersweet chocolate, chopped


1/4 cup cream


2 tablespoons unsalted butter


1/2 cup chocolate cake crumbs


2 teaspoons dark rum


1/2 cup chocolate sprinkles





DIRECTIONS


Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.


In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.


Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.
COCONUT MACADAMIA TRUFFLES





8 oz Lindt white chocolate


1 cup salted dry-roasted macadamia nuts


1/4 cup heavy cream


2 tablespoons dark rum


1 1/2 cups finely shredded unsweetened desiccated coconut





Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).


Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic wrap lined 8 inch square baking pan and chill, uncovered, until firm, about 4 hours.


Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.
RUM TRUFFLES








INGREDIENTS





1 BAR OF DAIRY MILK CHOCOLATE (28 CHUNKS)





450 GRAMS TIN OF CONDENSED MILK





1 LB ICING SUGAR





1 SHERRY GLASS OF RUM





1 PLAIN VICTORIA SANDWICH (CRUMBED)











TO DECORATE





80 SWEET CASES





CHOCOLATE STRANDS OR GRATED CHOCOLATE





DESICATED COCONUT











METHOD





1 Place the chunks of chocolate into a small bowl and place over a saucepan of boiling water.





When the chocolate has melted remove the bowl from the saucepan and transfer the chocolate to a larger bowl.





Add the milk and rum and give the mixture a good stir.





Stir in the cake crumbs, add the icing sugar to the mixture until it becomes stiff.





Take a teaspoon of mixture and roll it into a ball then roll the ball in the chocolate or coconut and place it into a sweet case.





This recipe will make 80 nice sized balls
Ingredients





chocolate / couverture 300 gm


butter 100 gm


icing sugar 100 gm


egg yolks 5 pc


rum - dark/red 50 ml








Method





1. Cut the butter into small cubes and set aside until required





2. Sieve the icing sugar (also known as powder or confectioner鈥檚 sugar) and set aside until required





3. In a saucepan, bring 2cm of water to a boil and remove from the heat





4. Place the chocolate in a heat proof bowl and place this over the saucepan and allow to melt slowly, stir occasionally with a metal spoon (the water should not come into contact with the base of the bowl)





5. Add the butter and stir until combined





6. Stir in the rum





7. Add the icing sugar gradually, stirring until sugar dissolves





8. Remove from the heat and add egg yolks one at a time, beating with an electric mixer or wooden spoon





9. Cover the bowl and let sit until cool (do not refrigerate), the final mixture should be quite dry and stiff, if it is a little moist, add some more icing sugar





10. Remove a tablespoon of the mixture and roll in the hands into a ball, placing finished truffle onto a non stick tray or sheet of greaseproof paper





11. Before placing into small paper chocolate cups, the truffles may then be:





lightly dusted or rolled in cocoa





lightly dusted or rolled in icing sugar





lightly dusted or rolled in chocolate Hundreds %26amp; Thousands





dipped in melted dark chocolate





dipped in melted white chocolate














Chef's Tip





Personally I like to add a little something extra in the middle of each: a toasted hazelnut, almond, pistachio or part of a macadamia, maybe a piece of dried fruit, a maraschino cherry . . . or whatever takes your fancy really!





Enjoy and bon appetit . . . . .