200 gr dark chocolate
2 tablespoons cream
2-3 teaspoons dark rum
2-3 teaspoons kirsch
(or only kirsch or rum)
to roll in:
If shown, hover = photo = conversion
© Janneke'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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