Rumkugeln is my favourite thing at Christmas, rum truffles! Cute little boozy treats. I used to love buying the cakey rum truffles in supermarkets before the gluten free days then I made my own little rum truffles which are just so much nicer, and don't last very long when I get my mitts on them.
This recipe is...
100g sunflower spread
2 tbsp cocoa powder
1 1/2tbsp dark rum
200g dark chocolate
170g ground almonds
20g icing sugar
50g chocolate strands (we used Dr Oetker ones)Preparation Time:
20 MinsCooking Time:
1 Hour 30 MinsThis recipe makes 20 truffles
This recipe is free from...
1. Cream together the sunflower spread and cocoa powder, slowly add in the dark rum.
2. Break up the chocolate and melt either in a microwave or in a bowl over a pan of bowling water until completely melted and smooth. Allow to cool but not cool enough that is sets, about 5 mins should be enough.
3. Pour the almonds and icing sugar into the chocolate and also pour in the creamed mix, gently mix them altogether. Allow the mixture to cool enough that the mixture is handleable, don't let it go to solid, but cool enough that you can roll portions of the mix into balls with the aid of icing sugar. We suggest leaving the mix for about 40 minutes.
4. Once cool enough, dust your hands with a little icing sugar and take about walnut sized balls of the mix, roll into balls and then roll in the chocolate sprinkles. Place the balls into petit four cases and allow to air dry. You can eat them in about 30 mins but the truffles will be soft, we find leaving them at least 8 hours gives them a better texture and makes them firmer.
If dairy free is not needed you can use regular margarine and any dark chocolate
Nutritional info per truffle