Chocolate truffles with rum and biscuit crumbs
10 servings
170 minutes
Chocolate truffles with rum and biscuit crumbs are a true embodiment of European pastry tradition. The combination of rich dark chocolate, delicate cream, and aromatic rum creates a harmony of flavors that captivates from the first bite. The biscuit crumbs add textural contrast, making the truffles even more interesting. This dessert is perfect for festive occasions or cozy evenings with a cup of coffee. Each truffle is a small work of art embodying sophistication and luxury. They can be served at a festive table or given as an exquisite gift, enjoying deep flavor and tenderness in every detail.
1
Line the baking sheet with foil or parchment.
2
Crush the biscuits into crumbs.
- Chocolate sponge cake layers: 0.5 glass
3
In a saucepan, heat the cream and butter without boiling.
- Double cream 40% fat: 0.3 glass
- Butter: 2 tablespoons
4
Chop the chocolate and transfer it to a bowl. Pour in the hot cream and mix well until smooth.
- Dark chocolate: 230 g
5
Add crushed biscuits and rum. Send it to the fridge for about 2 hours until the mixture thickens but does not freeze.
- Chocolate sponge cake layers: 0.5 glass
- Dark rum: 2 teaspoons
6
Shape balls the size of a walnut from the chocolate mass and roll them in chocolate shavings. Transfer to a prepared baking sheet and refrigerate for 30 minutes.
- Chocolate shavings (curls): 0.5 glass
7
Place each truffle in a paper cup and serve.
