Truffles – they have the illusion of slaving over a kitchen for hours on-end, but in reality only take about an hour to make. I think we have a holiday dessert winner!
I made these Dark Rum Truffles for Thanksgiving last week. Usually I’m in the kitchen for 3-4 hours preparing for Thanksgiving, but this time was a breeze. For Christmas 2011 I made Oreo truffles and chocolate truffles, boxed them up in a set of six (buy truffle containers at your local craft store) and handed them out as gifts. I decorated them with shredded coconut (it looks like snow!), cocoa powder and red and green sprinkles.
The holidays don’t have to be stressful – these make a great hostess gift for that last minute party you were invited to, and make great extended family or co-worker gifts.
Chocolate Dark Rum Truffles
Slightly adapted from My Baking Addiction
- 2-1/4 cups crushed vanilla wafers
- 1/4 cup panko (optional)
- 3/4 cup powered sugar
- 1/4 cup cocoa powder
- 1-1/2 cup finely chopped pecans (6 oz. bag)
- 1 teaspoon vanilla
- 3 tablespoons light corn syrup
- 1/2 cup dark (or spiced) rum (I used Bacardi Gold)
- Mini cupcake liners
- Decorations – sprinkles, cocoa powder, powered sugar, etc.
- Mix the crushed wafers, panko, powered sugar, cocoa powder and pecans together (note: I added panko as an after thought because I thought the truffles were really strong alcohol-wise – plus, it gives a crunchy texture).
- Drizzle in vanilla, corn syrup and dark rum.
- Roll into small balls (about a tablespoon-worth size).
- Decorate with sprinkles, cocoa powder, powdered sugar (note: if you use powdered sugar ahead of time, you may need to re-roll closer to serving).
- Place truffles in mini cupcake liners and refrigerate until serving.