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Quick and Easy Truffles

How to make Quick and Easy Truffles:

Quantity

Ingredients
125g (4oz) plain chocolate
50g (2oz) unsalted butter
125g (4oz) trifle sponge
cakes crumbled
50g (2oz) icing sugar
25ml (1 ½ tbsp) dark rum, brandy
or liqueur of your choice
50g (2oz) cocoa powder
To decorate icing sugar chocolate
vermicelli (chocolate sprinkles)
almonds or desiccated coconut
   


Method
1. Melt the chocolate with the butter. Stir in the cake crumbs, icing sugar and spirit or liqueur of your choice. Cover and refrigerate for about 30 minutes or until the mixture is firm enough to handle.
2. Lightly dust your fingers with icing sugar and roll the truffle mixture into 24 balls, then roll each one in the cocoa powder, icing sugar or chocolate vermicelli to coat completely.
3. Arrange the truffles in petit four cases, then chill in the refrigerator until required. Remove from the refrigerator about 30 minutes before serving.

If you would like to keep the truffles for more than a day coat the truffles in melted chocolate before adding the topping. You could also use white chocolate instead of plain.


Thanks to
Zara McCambridge from the United Kingdom for submitting this Quick and Easy Truffles recipe.

Added on 16 January 2008.

Click to here to submit your own recipe


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