Chocolate truffles with mature rum

Difficulty: ★☆☆


  • 100 ml. Milk cream 35% fat.
  • 35 gr. Sugar.
  • 125 gr. Black chocolate covering.
  • 75 gr. Milk chocolate covering.
  • 125 gr. Butter.
  • 15 ml. Mature rum.
  • ½ Vanilla pod.
  • Cocoa powder.
  • Sugar glass.
  • Shredded coconut.

Category: Desserts


Cut vanilla pods lengthwise and place them together with milk cream and sugar. Heat it in a Nonstick Aluminium pan. Move away when it starts boiling and let it to infuse for about 5 min. Move the pod away and scrape the inside part with a teaspoon to use seeds. Add chocolate coverings and stir them well until melted. Whiten butter with the help of a mixer with a set of mixing beaters until well foamy. Add the blend of chocolate and cream. Beat softly to blend together the blend, add mature rum and continue blending. Keep it in the fridge, make balls and coat some in cocoa powder, some in sugar glass and some others in shredded coconut. Served cold. Ingredients are calculated for two people.