Tartufi al Rum al Cioccolato | Chocolate Rum Truffles

Dark, dark chocolate and red wine is a match made in heaven! I enjoy making this truffle recipe around the holiday season to box them up as hostess gifts along with a bottle of vino, Capitoni Frasi is an excellent choice. Roll these balls of decadence in nuts, shredded coconut, cocoa powder, powdered sugar, or anything else you think would be wickedly good.

Receipt Date: October 10, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

16 ounces Dark Chocolate

1 cup Organic Heavy Cream

2 tablespoons Rum, or your favorite liqueur

1/2 teaspoon Sea Salt

1 teaspoon Good-Quality Vanilla Extract

Directions

Chop the chocolate into small pieces to quickly melt. Heat the cream in a small saucepan until hot, not boiling. Remove from heat and stir in the chocolate bits, rum, sea salt, and vanilla. Continue to stir until chocolate is completely melted. Let the mixture rest in the refrigerator for 20-30 minutes so the chocolate can firm up. Using a spoon, scoop equal amounts of chocolate then shape into little balls using the palms of your hands. Place each ball onto a baking sheet lined with parchment paper. Place the baking sheet into the refrigerator for 10-15 minutes. Remove the truffles from the refrigerator and roll each one in cocoa powder or powdered sugar; I do half and half. Place them back onto the lined baking sheet and refrigerate for at 1 hour before serving.