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Chocolate rum ball truffles
Chocolate rum ball truffles
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Prep Time:
120 minutes
Cook Time:
5 minutes
Total Time:
125 minutes
Indulge in decadent chocolate rum ball truffles for the perfect sweet treat.
Ingredients:
  • 250g pkt choc ripple biscuits
  • 80g desiccated coconut
  • 60ml rum
  • 60ml condensed milk
  • 20.00 gm cocoa powder
  • 150g dark chocolate melts
  • 150g white chocolate melts
  • 150g milk chocolate melts
  • Cocoa powder, to decorate
Instructions:
  • Prepare a baking tray by lining it with parchment paper. In a food processor, finely crush the biscuits. Transfer the crumbs to a large bowl. Combine the biscuit crumbs with coconut, rum, condensed milk, and cocoa powder until a fudge-like texture forms. Alternatively, for alcohol-free truffles, replace the rum with 1/4 cup (60ml) of thickened cream.
  • Roll heaped teaspoonfuls of biscuit mixture into even-sized balls and place on a lined tray. Chill in the fridge for 1 hour until firm. Melt dark chocolate in a heatproof bowl over simmering water until smooth. Repeat with white and milk chocolate in separate bowls.
  • For a beautiful and balanced finish, coat 1 truffle at a time by dipping it in melted dark chocolate using a fork. Remove excess by tapping on the bowl's edge and place it on the tray. Continue with the rest, switching between dark, white, and milk chocolate. Let them set for 30 mins. Put each type of chocolate in separate sealable bags, cut off a corner, and drizzle white chocolate over dark truffles, dark chocolate on white truffles, and dust cocoa powder on milk chocolate truffles.

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