These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a cool place, but not necessarily the fridge. Make sure you always use an airtight container! Be sure to use good quality chocolate!
Ingredients
- squares bittersweet chocolate: 8 piece (1 ounce, chopped)
- cream: 0.25 cup
- unsalted butter: 2 Tbsp
- chocolate cake crumbs: 0.5 cup
- dark rum: 2 tsp
- chocolate sprinkles: 0.5 cup
Metric Conversion
Stages of cooking
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Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
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In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
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Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.
