Rum Cake Truffles Recipes

MARY BERRY'S BOOZY RUM TRUFFLES

Steps:

• You will need about 40 petit four cases on a baking sheet. Measure the rum, raisins, jam, biscuits and cake into a large bowl. Add the melted chocolate and mix together very thoroughly until all of the mixture is covered in chocolate.
• Shape into about 40 little truffle balls and roll each one in the chocolate vermicelli strands. Place in the petit four cases.
• Leave to chill in the fridge for about 1 hour before eating

EASY CHOCOLATE RUM TRUFFLES

Steps:

• With a handheld or stand mixer fitted with a whisk or paddle attachment beat butter on medium speed until soft for about 2-3 minutes. Add the melted chocolate and mix until creamy for about 1 minute. Add the rum and mix on low speed until well combined and smooth.
• Cool for about 5-10 minutes in the freezer or until firm enough to scoop with an ice cream scoop. You don't want them to get too hard either. The time they need to firm up will depend on how warm the chocolate was when you add it and which chocolate you used.
• Roll the truffles quickly into balls. Don't roll for 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 if you want to speed up the process.
• Dip the truffles in melted chocolate and let dry in the fridge for about 10-15 minutes. Dust with or roll in cocoa before serving. Store leftovers in the refrigerator for up to 2 weeks.

RUM TRUFFLES

Steps:

• 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.

CHOCOLATE RUM TRUFFLE CAKE

Steps:

• To make the bisquit decor: Preheat the oven at 400 F. Line a 13-by-17-inch sided baking pan with parchment paper or waxed paper. Combine the egg yolks, egg, and 1 cup sugar in the bowl of an electric mixer. Beat at high speed until mixture is pale in color and thick, about 10 minutes. Add the extract. Fold the flour into the egg mixture. In a large bowl, beat the egg whites with the 2 tablespoons sugar until stiff, glossy peaks form. Remove one-third of the batter to a separate bowl and fold the cocoa into it. Refrigerate the remaining batter. Place the chocolate batter in a pastry bag fitted with a plain tip and pipe diagonal stripes onto the prepared pan. The stripes should be 1/2 to 3/4 inches thick and spaced 1 inch apart. Place in the freezer until firm to the touch. Carefully spread the reserved batter over the chocolate. Smooth lightly, so the darker lines are not disturbed. Place in the oven and bake until golden, about 10 minutes. Let cool slightly, then remove from the pan. Trim the edges to square them off, then cut into 1-inch-wide lengthwise strips. Set aside. To make the genoise: Preheat the oven to 350 F. Butter an 8-inch round cake pan and line it with parchment paper or waxed paper. Combine the eggs and sugar in the bowl of an electric mixer. Whisk together over simmering water until warm to the touch. Remove and beat with the machine until the mixture cools, about 10 minutes. The mixture will double in volume. Sift together the flour and baking powder. Gently fold the dry ingredients into the egg mixture, then add the vanilla. Fold the butter into the batter and pour into the prepared pan. Bake for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for a few minutes, then remove from the pan. Let the cake cook completely. Using a sharp serrated knife, cut the browned outside surface from the top, bottom, and sides of the cake. Carefully split the cake horizontally into 3 layers. Set aside. To make the chocolate Bavarian cream: In the top of a double boiler over simmering water, melt the chocolate. Place the water in a cup and sprinkle the gelatin over. Let sit for 2 minutes. In a small saucepan, combine the creme anglaise and gelatin mixture and heat over low heat until the gelatin dissolves. Stir the creme anglaise mixture into the melted chocolate. Let cool to lukewarm. In a deep bowl, whip the cream until stiff peaks form, then fold it into the chocolate. Let sit until ready to use. To make the ganache: In the top of a double boiler over simmering water, melt the chocolate. In a small saucepan, bring the cream to a boil over medium heat. Stir the warm cream into the chocolate, being careful not to beat air into the mixture. Reserve 1 cup for the top for the torte and keep warm. Refrigerate the remaining ganache. To make the chocolate-rum truffles: In the top of a double boiler over simmering water, melt 9 ounces of the chocolate. In a small saucepan, combine the cream, butter, and sugar and heat over low heat until the butter and sugar are melted. Pour the cream mixture into the chocolate and stir until mixed. Let cool slightly, then stir in the rum. Refrigerate until firm. Line a baking sheet with waxed paper. In the top of a double boiler over simmering water, melt the remaining 6 ounces of chocolate. Place the cocoa in a pie tin. Roll the chilled truffle mixture into 1-inch balls and place them on the prepared baking sheet. You will have 24 to 30 truffles. Refrigerate again for a few minutes. Dip each ball into the melted chocolate to coat, then drop the ball into the cocoa and coat it by shaking the container. Transfer to the prepared baking sheet and repeat until all balls are coated. Refrigerate until needed. To prepare the mocha butter cream: In a small saucepan, combine the water and sugar and cook over medium heat until the syrup is light golden and registers 242 F on a candy thermometer or reaches the soft ball stage: a small amount dropped into cold water forms a soft and pliable ball. Let cool slightly. Place the egg yolks in the bowl of an electric mixer and begin to beat at high speed. Gradually add the sugar syrup and continue to beat until the mixture cools. Gradually add the butter, beating after each addition and stopping occasionally to scrape down the sides of the bowl. Add the coffee extract or espresso. To assemble the cake: Line a baking sheet with parchment paper or waxed paper. Place an 8-inch stainless steel ring that is 3 inches deep or so on the prepared pan. Place 1 layer of the genoise in the bottom of the ring. Line the sides of the ring with the bisquit decor, placing it in the ring with the chocolate-striped side facing the sides. Be sure to press the sections together tightly. Brush the sides and bottom generously with the rum syrup. Whip the chilled ganache in an electric mixer until creamy, then place it in a pastry bag fitted with a plain tip. Spread a layer of chocolate Bavarian cream over the genoise. Pipe a layer of the ganache on top of the cream. Add a second layer of genoise and gently press it down to bond. Brush the genoise with rum syrup, then repeat the layers of chocolate Bavarian cream and ganache. Place the last layer of genoise on top and again press down gently. Brush the top with rum syrup and place the cake in the freezer until firm. Remove the cake from the freezer and wrap a hot towel around the ring for a few seconds to help unmold it. Invert the cake onto the center of a cardboard cake round (preferably gold). Remove the ring. Spread a thin layer of buttercream over the top to seal the porous pastry. Smooth with a wet knife, removing excess. Chill again until the buttercream is firm. In a small heavy pan, warm the jam over low heat. Push the jam through a fine-meshed sieve with the back of a large spoon. Using a pastry brush, coat the sides of the torte with the apricot glaze to seal the sponge. This will retain moisture and give a beautiful sheen. Remove any excess glaze from around the edge of the torte. The reserve unrefrigerated ganache should now be warm enough to spread, but not so warm that it will melt the buttercream. Ladle the ganache onto the center of the top of the cake and smooth it outward without going over the edge onto the sides. It should just cover the top. Wipe off any drips from the sides. While the ganache is still warm, space 10 truffles around the outer edge of the top. Refrigerate again. To serve: Use a warmed knife to cut the cake. Be sure to clean off the knife after each cut to assure attractive servings. Place 1 wedge on each dessert plate. Ladle 2 tablespoons of creme anglaise alongside each portion.Dot the cream in 5 or 6 places with the raspberry sauce and use the point of a knife to pull downwards through each dot, making hearts. Brush the strawberries with some of the apricot glaze and garnish the plates with the strawberries and raspberries.

RUM CAKE TRUFFLES

Steps:

• 1. Prepare cake according to directions and let cool.
• 2. In a large bowl, crumble cake and set aside. In a small bowl, mix butter, corn syrup and rum and set aside. In another small bowl, mix frosting and rum extract. Fold rum mixture into crumbled cake, then fold in frosting mixture. Place in refrigerator for 30 minutes.
• 3. Roll cake mixture into 1-inch balls. Place in freezer for 20 minutes, or in refrigerator for 1 hour.
• 4. Dip balls into melted milk chocolate bark to coat. While wet, decorate with chopped pecans (note: alternatively, you can drizzle with white chocolate and eliminate the nuts). Place in refrigerator for 20 minutes to set. Store in airtight container for one week. Makes approximately 4 dozen.
• 5. Unauthorized alterations or amendments to this recipe without express permission from Wendy Hallmark is strictly prohibited.

CHOCOLATE RUM TRUFFLES

Steps:

• Place 16 ounces of chocolate in a large glass bowl.
• Heat the cream in a saucepan to 90 to 110℉. Pour the hot cream over the chocolate. Let it sit for a few minutes, begin to whisk.
• Whisk until the chocolate is melted and shiny. (If chocolate doesn't melt completely it can be microwaved for 30 seconds at a time or placed over a double boiler until melted.)
• Add the rum (or another optional flavoring) and stir until everything is well-combined.
• Pour the chocolate onto 9" x 13" baking pan. (Can be lined with parchment or plastic wrap.) Refrigerate for about 60 minutes, until the mixture is thick and "scoopable."
• When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lined with parchment paper. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft.
• Cover the truffles with plastic wrap and freeze the rolled balls for about 60 minutes, until they are firm and very cold.
• Heat the 23 ounces of chocolate over a double boiler until melted and smooth. See notes for microwave directions.
• Remove frozen chocolate centers from the freezer. Drop into melted chocolate one by one. Make sure each one is evenly coated.
• Using a fork or chocolate dipping tool, remove and place on parchment paper. Cool completely.
• Optional: as you make them, sprinkle each truffle with the decoration of your choice. (chopped nuts, toffee, jimmies, sprinkles, or gold dust)

EASY RUM TRUFFLES

Steps:

• Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water. Stir until the chocolate has melted and the mixture is smooth.
• Remove from the heat, and mix in the cake crumbs and rum. Leave to cool at room temperature until the mixture is firm enough to roll into balls, about 1 hr - don't worry if it splits slightly. If you're short of time, chill the mixture for up to 30 mins, stirring every 10 mins, until firm.
• If the mixture splits, stir again until smooth. Put the sprinkles in a shallow dish. Roll teaspoonfuls of the mixture into balls, then roll in the sprinkles to coat. Will keep in a cool, dry place in an airtight container for up to a week.

RUM RAISIN TRUFFLES

Steps:

• In a microwave-safe bowl, toss all raisins with rum. Microwave, covered, on high for 30 seconds; cool slightly., Place chocolate in a shallow bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir until smooth, then stir in raisins. Press plastic wrap onto surface of chocolate mixture. Cool to room temperature or until firm enough to shape., With cocoa-dusted hands, shape chocolate mixture into 1-in. balls. Place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until very firm, about 30 minutes., For coating, in top of a double boiler or a metal bowl over barely simmering water, melt chocolate and shortening; stir until smooth. Dip truffles in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store in an airtight container.

RUM TRUFFLES

Steps:

• Bring the cream and butter to the boil in a small pan, and put the milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined. Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
• Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray (you may want to wear gloves). Chill in the fridge for 1 hr, or until set. Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
• Put the truffles on a tray or plate lined with baking parchment and chill for 1 hr to set, then package. Will keep in the fridge for up to one week.