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Rum Truffles

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Preparation info
  • Makes

    12-15

    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers

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

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.

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