White and Dark Chocolate Rum Truffles

    White and Dark Chocolate Rum Truffles

    Be the 1st to save!
    1hour10min


    2 people made this

    A single sponge and rum truffle base is created then split in two creating a white chocolate and dark chocolate truffle.

    Ingredients
    Makes: 50 truffles

    • 200g light sponge cake, finely diced
    • 4 tablespoons dark rum
    • 1/2 cup (125ml) orange juice
    • 60g butter
    • 2 Tablespoons icing sugar
    • 4 drops rum essence
    • 100g dark chocolate, finely chopped
    • 100g white chocolate, finely chopped
    • 2 tablespoons oil
    • To Decorate
    • 100g grated chocolate or chocolate strands
    • 75g desiccated coconut

    Directions
    Preparation:15min  ›  Cook:10min  ›  Extra time:45min cooling  ›  Ready in:1hour10min 

    1. Soak sponge cake in rum and orange juice. Let soak for a while.
    2. Beat butter, icing sugar and rum essence until fluffy then mix in soaked sponge. Split the mixture in half and place into two bowls.
    3. Melt the two types of chocolate separately in a double boiler. Mix the white chocolate with half of the sponge mixture and the dark chocolate with the other half. Chill for 45 minutes.
    4. Toast desiccated coconut in a dry pan. Set aside.
    5. Form 25 balls from each chocolate mixture. Roll dark chocolate truffles in grated chocolate. Roll white chocolate truffles in coconut.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate