Rum truffles, has anyone got a recipe please.?

I can remember making these with my mom when i was young she used stale cake, can anyone help me make them again please.Rum truffles, has anyone got a recipe please.?
i make these with my kids now, you need.........





stale maderia cake,


cocoa,


icing sugar,


rum essence,


a drop of milk.


Mix all ingrediants together (i dont weigh it just do it to taste) roll into little balls and coat in chocolate vermicelli. yum!! xxRum truffles, has anyone got a recipe please.?
Ingredients Chocolate Truffles


3 cups semi-sweet chocolate chips (18 ounce)


1 (14 ounce) can sweetened condensed milk


1 tablespoon vanilla extract


chopped flaked coconut (optional)


chocolate sprinkles (optional)


colored sprinkles (optional)


cocoa (optional)


finely chopped nuts (optional)


Directions


1


In a microwave safe bowl, heat chocolate chips at 50% power until chocolate is melted.


2


Stir in vanilla and sweetened condensed milk.





3


Chill for 2 hours or until mixture is easy to handle.


4


Shape into 1-inch balls.


5


Roll in coconut, sprinkles, cocoa or nuts if desired.





Note: I use rum extract instead of vanilla and it鈥檚 really good in this candy recipe.
Rum Truffles





INGREDIENTS


224 g bittersweet chocolate, chopped


60 ml cream


30 g unsalted butter


55 g cake crumbs from stale cake or Christmas pudding


10 ml dark rum


100 g chocolate sprinkles











DIRECTIONS


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


2.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.


3.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.
Rum Raisin Truffle





Ingredients (for about 11/2 pounds):





1 cup Cr猫me Fra卯che (or heavy cream)


14 oz. Dark Chocolate (use very high quality, 70% cocoa, chocolate - or very high quality unsweetened baking chocolate.)


8 oz. Additional Dark Chocolate


11/2 cups Cocoa Powder (the highest quality you can find)


1 cup Raisins


1/2 cup Rum


3 tbsp. Butter (optional)





Batter (Ganache):





Soak raisins in the rum in a small bowl for 2 hours. Make sure that the rum covers the raisins.


Drain raisins and absorb extra liquid by wrapping them briefly in a paper towel.


Break chocolate into small pieces and put in a large bowl.


Bring cream slowly to a light boil.


Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogenous.


Stir raisins into warm ganache.


If you want to add butter, do so now, before the batter cools, and thickens.





This batter is called Ganache and is the base for all French chocolate truffle recipes!





When the ganache is warm it is very creamy. You can thicken it


by whisking it (the oxygen causes it to thicken) or


by putting it in the refrigerator.





You want the ganache to be just thick enough to easily form the truffle balls鈥?br>




Forming Truffles:





Using two spoons (or a baking sac) form even and round balls. Place them on parchment or wax paper.


Melt the rest of the chocolate in a bain-marie (double-boiler).


Dip each ball in the melted chocolate and then roll it in the coffee powder.


Voil脿!





Serving Ideas:





If you prefer to make this rum raisin truffles recipe with milk chocolate, go right ahead and substitute using the same quantities.