Chocolate truffles


200 gr dark chocolate

30 gr butter convert conversion

2 tablespoons cream

100 gr convert conversionchocolate wafers

2-3 teaspoons dark rum

2-3 teaspoons kirsch

(or only kirsch or rum)

to roll in:

100 gr convert conversiondark chocolate

30 gr convert conversioncocoa

60 gr convert conversionicing sugar

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
's Recipe pages - chocolate recipes

How to prepare:

Stir the roughly cut chocolate, butter and cream in a sauce pan over low heat till the chocolate is melted. Add the well crushed chocolate wafers and mix carefully.

Divide the mixture over 2 bowls.

Add to one bowl the rum and to the other one the kirsch. Stir well.

Let stiffen for 10-15 minutes in the fridge.

Make balls of 2 level teaspoons of the mixtures.

Coat the rum truffles with grated dark chocolate and the kirsch truffles with a mixture of cocoa and icing sugar.

Keep the truffles between some sheets baking paper in a closed drum.

The truffles can be kept for 2 weeks in the fridge.

First published: April 12, 2003, Netherlands
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