Rum Truffles

Name: Rum Truffles
Yield: Makes 12-15
Ingredients: 175 g cake crumbs; 2 tablespoons apricot or raspberry jam; 2 tablespoons apricot or raspberry jam; 25 g caster sugar; 1 tablespoon cocoa, sifted; 2 tablespoons chocolate vermicelli; 1-1½ tablespoons rum

Preparation info

Makes
12-15

Difficulty
Easy

Appears in

The Baker's Daughter

By Louise Johncox

Published 2014

About

Cake crumbs and rum are the essential ingredients in rum truffles. Dad kept all the cake trimmings, which he used in the truffles along with a few other cakes requiring crumbs. As a child I loved rolling the truffles in the chocolate vermicelli. Gordon likes these because of the combination of chocolate and alcohol.

Ingredients

175 g cake crumbs
1 tablespoon cocoa, sifted
25 g

Chocolate
Vegan

Method

Mix the cake crumbs, cocoa and sugar together. Beat the jam and rum until the mixture is smooth, then mix it into the crumb mixture to form a soft paste.

Divide the mixture into 12-15 equal portions and form each one of these into a ball the size of a medium cherry tomato. Roll each ball in the chocolate vermicelli and place it in a paper case.