Ingredients 1/2 cup butter (113g) *1 + 1/2 cups chocolate melted (9.3 oz / 262g) *4 tbsp rum *Decoration** 2 + 1/3 cups chocolate melted (14.1 oz / 400g) *5 tbsp cocoa *Instructions** With a handheld or stand mixer fitted with a whisk attachment beat butter on medium speed until soft for about 1-2 minutes. Add melted chocolate and mix until creamy for about 1 minute. Add rum and mix on low speed until well combined and smooth. Cool for about 5 minutes in the fridge until firm enough to scoop with an ice cream scoop. *Roll truffles quickly into balls. Don’t roll too long or the truffles will begin to melt in your hands. Cool for about 1 hour in the fridge, or 10-15 minutes in the freezer. *Dip truffles in melted chocolate and let dry in the fridge for about 10-15 minutes. Sprinkle with cocoa before serving. Store leftovers in the refrigerator up to 2 weeks. *>>Link to recipe https://alsothecrumbsplease.com/easy-chocolate-rum-truffles/**
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