My friend Hannah introduced me to those. They're naughty, but something no chocoholic should miss! I like to bring them as a gift when I get invited to dinner - much more personal than a bottle of wine!

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Name: Chocolate Rum Truffles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Belgian
Ingredients: 1 lb chocolate (milk or dark); 2-3 tbsp sour cream or crème fraîche; 3 1/2 oz butter; 1-2 tbsp rum; cocoa powder; chocolate sprinkles (optional)

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INGREDIENTS

1 lb chocolate (milk or dark)
2-3 tbsp sour cream or crème fraîche
3 1/2 oz butter
1-2 tbsp rum
cocoa powder
chocolate sprinkles (optional)

INSTRUCTIONS

Melt the chocolate in a bain-marie (meaning that you bring a little water to boil in a sauce pan, then you put a bowl in it, inside which the chocolate will be melted by the heat of the water outside). Carefully stir in the sour cream. You might want to use a whisk to prevent lumps.

Melt the butter in a separate bowl, then add, making sure the ingredients mix well.

Add rum to taste.

Prepare two or three plates, depending on how many different coatings you have: if you use only cocoa, you'll need two, cocoa and sprinkles, three, etc. Put each coating on a plae of its own.

With your hands, form little balls out of the chocolate mixture, then roll these in either cocoa or sprinkles or both, then put on the empty plate.

Once you're done, leave them in the fridge to cool through, for at least one hour.

You may keep the truffles for just a few days, as they contain the sour cream. But you won't find it hard to finish them quickly!

NOTES

Cocoa and sprinkles as coating are just an idea. You can use sugar sprinkles or anything similar as well.

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Chocolate Rum Truffles

1 lb chocolate (milk or dark)
2-3 tbsp sour cream or crème fraîche
3 1/2 oz butter
1-2 tbsp rum
 cocoa powder
 chocolate sprinkles (optional)

Melt the butter in a separate bowl, then add, making sure the ingredients mix well.

Add rum to taste.

Prepare two or three plates, depending on how many different coatings you have: if you use only cocoa, you'll need two, cocoa and sprinkles, three, etc. Put each coating on a plae of its own.

With your hands, form little balls out of the chocolate mixture, then roll these in either cocoa or sprinkles or both, then put on the empty plate.

Once you're done, leave them in the fridge to cool through, for at least one hour.

You may keep the truffles for just a few days, as they contain the sour cream. But you won't find it hard to finish them quickly!

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Nutrition

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Serving Size: 1 Serving (148g)
Recipe Makes: 6 Servings

Calories: 833
Calories from Fat: 547 (66%)

Amt Per Serving		% DV

	Total Fat 60.7g	81 %
	Saturated Fat 34.6g	173 %
	Monounsaturated Fat 16.1g
	Polyunsanturated Fat 2g
Cholesterol 77.7mg		24 %
Sodium 296.5mg		10 %
Potassium 576.8mg		15 %
Total Carbohydrate 66.3g		20 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 59.6g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 833

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