GERMANY ~ Rum Truffles ~ Rumkugeln
Rumkugeln are some of my absolute favorite German sweets. German bakeries often have large versions throughout the year - a way to use leftover cakes and turning them into something different rather than throwing them away. These are made from scratch though and should look like the chocolate-covered little ball in the upper left.
GERMAN RUMKUGELN
Rum Truffles
300g semi-sweet chocolate
125ml heavy whipping cream
30g unsalted butter
30g coconut lard (such as Palmin)
3.5ozs rum
100g real chocolate sprinkles {and by that, I mean the German or Dutch kind, for *original* Rumkugeln, nothing else will do. ;o) Picture of the real thing: http://www.germandeli.com/8710496503986.html If you can't find this kind, finely grate some chocolate from a bar}
Coarsely chop the semi-sweet chocolate. To melt it, place in double boiler filled with hot water, along with the whipping cream. Stir until chocolate is melted and completely incorporated with the cream. Let it cool down to room temp and place in the fridge. Once the mix is semi-firm, whip it until fluffy using an electric mixer. Drizzle in the rum as you continue to whip the mix. Fill into pastry bag and pipe mounts of it onto aluminum foil - each should be about the size of a walnut. Place into freezer for 30 minutes. Using your hands, quickly shape each truffle into a ball, rolling it between the palms of your hands, then cover in chocolate by rolling it in the sprinkles. Store in a cool, dry place like an old cookie jar with a layer of parchment paper.
NOTE: For a different version, replace rum with coconut liqueur, use white chocolate instead of dark and cover the truffles with coconut flakes {the result is extremely tasty and a little like those coconut things Ferrero makes). Yet another version calls for Bailey's Irish Cream, Milka Mokka chocolate and chocolate sprinkles.
GERMAN RUMKUGELN
Rum Truffles
300g semi-sweet chocolate
125ml heavy whipping cream
30g unsalted butter
30g coconut lard (such as Palmin)
3.5ozs rum
100g real chocolate sprinkles {and by that, I mean the German or Dutch kind, for *original* Rumkugeln, nothing else will do. ;o) Picture of the real thing: http://www.germandeli.com/8710496503986.html If you can't find this kind, finely grate some chocolate from a bar}
Coarsely chop the semi-sweet chocolate. To melt it, place in double boiler filled with hot water, along with the whipping cream. Stir until chocolate is melted and completely incorporated with the cream. Let it cool down to room temp and place in the fridge. Once the mix is semi-firm, whip it until fluffy using an electric mixer. Drizzle in the rum as you continue to whip the mix. Fill into pastry bag and pipe mounts of it onto aluminum foil - each should be about the size of a walnut. Place into freezer for 30 minutes. Using your hands, quickly shape each truffle into a ball, rolling it between the palms of your hands, then cover in chocolate by rolling it in the sprinkles. Store in a cool, dry place like an old cookie jar with a layer of parchment paper.
NOTE: For a different version, replace rum with coconut liqueur, use white chocolate instead of dark and cover the truffles with coconut flakes {the result is extremely tasty and a little like those coconut things Ferrero makes). Yet another version calls for Bailey's Irish Cream, Milka Mokka chocolate and chocolate sprinkles.