/ Recipe Chocolate truffles with rum

Recipe Chocolate truffles with rum

  • Chocolate - 280 Grams
  • Cream - 80 milliliters
  • Vanilla essence - 1 Art. a spoon
  • Rum dark - 2 Art. Spoons
  • Cocoa powder - - To taste
  • Pistachios - - To taste

We sort chocolate into small pieces. On a slow heat, heat the cream - heated, but in any case not boiling, as soon as the surface appear bubbles - immediately removed from the fire. Warm pieces of chocolate with warm cream. Stirring. If the chocolate still does not want to be melted - put the bowl in a water bath or simply on a pot of boiling water. Stir the mixture with a spoon until the chocolate is completely melted. Then add vanilla essence to the mixture, mix again well. Add the rum, mix again well. Ideally, a smooth mass is placed in the refrigerator to cool it a little. From a slightly frozen mass, we form beautiful balls. We put balls in the refrigerator for another 20 minutes. Then we roll them in cocoa powder. If desired, some of the sweets can be rolled in large-milled pistachios. Actually, chocolate truffles are ready! Keep in the refrigerator can be up to 2-3 days, but I doubt very much that they will last so long :)

Servings: 8-9

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