Rum truffles
DIFFICULTY
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
1
- 400 gr dry cake leftovers (sponge cake, sponge cake)
- 125 gr butter
- 200 gr whole milk couverture
- 100 gr dark chocolate
- 2 TABLESPOONS Rum
- 1 pck Rum flavor
- 200 gr powdered sugar
- 150 gr ground almonds (or other nuts)
- 75 gr chopped almonds, or hazelnuts
- 150 gr chocolate sprinkles
- 100 grated coconut
Directions
- 1
Grate the dried cake remains and sprinkle with the rum. Melt the butter, couverture and dark chocolate over a water bath. Add the ground and chopped nuts with the icing sugar to the cake crumbs and mix. Add the melted butter - chocolate mass to the cake mass and mix everything well.
- 2
Now form a ball of about 3-4 cm in size (or smaller, as you like) and wilt in the chocolate sprinkles or coconut flakes. Put the balls in a cool place and let them cool down.
- 3
My tip: for children I assume from rum oranges or vanilla aroma. The orange balls taste also very delicious and not only for children.
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