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.

Recipes: Back to Bars/Cookies/Cakes | Back to Main Menu

Herald Journal
Stories | Columns | Obituaries | Classifieds
Guides | Sitemap | Search | Home Page