- 8 (1 ounce) squares bittersweet chocolate, chopped
- 1/4 cup cream
- 2 tablespoons unsalted butter
- 1/2 cup chocolate cake crumbs
- 2 teaspoons dark rum
- 1/2 cup chocolate sprinkles
- Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
- 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.
- 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.
03/01/2017
recipepes.com
rum truffles, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
