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Chocolate Rum Truffles


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Ingredients

40 portion(s)

  • 370 g Chocolate melts
  • 395 g condensed milk
  • 55 g Butter
  • 45 g Chocolate rum liqueur, (I used Bundaberg Rums Royal liqueur)
  • 5 g Vanilla Bean Paste
  • Toppings to coat the balls ie, coconut, cocoa, almonds, chocolate etc
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Recipe's preparation

  1. Add the Chocolate melts into the TM Bowl and mill 7 Seconds/Speed 9

  2. Scrape down the sides of the bowl and add all the remaining ingredients except the Rum. Cook 10 minutes/100 degress/Speed 3 MC removed. While this is cooking line a slice tray with baking paper

  3. Add the Rum to the TM Bowl and mix 20 seconds/Speed3. Tranfer to prepared tray and refridgerate for a couple of hours until set

  4. Once the mixture has come to a thick consistency use a teaspoon to scoop out some mixture and roll it into a ball. Roll the ball into your prefered topping and set aside to refridgerate. Do this until all mixture is used. Place the truffles into the fridge for 1 hour to set.

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Tip

You can swap the Rum Liqueur out for another alcohol or even a rum essence for a more kid friendly recipe.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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