Dark Chocolate Rum Truffles
8 oz. bittersweet chocolate (or 7 oz. semisweet, and 1 oz. unsweetned chocolate
1/2 cup heavy cream
3 T. unsalted butter, softened
2 T. dark rum
1/3 cup hazelnuts (filberts) toasted,and finely chopped
3 T. cocoa
In food processor, pulse choclate until finely ground
In 1-quart saucepan, heat cream to boiling over medium heat. with food processor running, add hot cream, butter anad rum. Blend until smooth.
Grease 9 x 5 inch metal loaf pan with plastic wrap. Pour chocolate into pan. Spread evenly. Referator until firm, about 3 hours.
Remove from pan. cut into four strips and then into 8 pieces each. . Use a knife dipped in hot water and wiped dry.
Roll in nuts and then in cocoa. Store in tight container up to two weeks or in freezer up to one month.
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