Tag: RUM

MOCHA RUM TRUFFLES ~ BLOG 366.142

MOCHA RUM TRUFFLES (makes 5 dozen 1 inch candies)
2 cups semi-sweet chocolate chips (see notes)
1/2 cup butter, softened
4 egg yolks
2 tablespoons rum (see notes)
2 teaspoons QUALITY instant coffee
Powdered sugar for rolling
optional FINELY chopped nuts, dehydrated fruits or coconut

  • In a double boiler melt chocolate until smooth.
  • Remove from heat, but keep chocolate bowl over the hot water.
  • Add butter and egg yolks, beating with whisk until smooth.
  • Add coconut and/or nuts if using.
  • In a separate bowl whisk together the rum and instant coffee.
  • Add chocolate mixture to rum mixture, stirring until smooth.
  • Add to an ice bath and chill 20-25 minutes until fudge like in consistency (it will be quite thick), but yet smooth and creamy.
  • At this point you can either roll it into balls and then roll the balls in the powdered sugar OR you can fill a decorative tipped piping bag with the fudge and pipe into decorative rosettes and then sprinkle with powdered sugar.
  • Let candies stand an hour before serving.

NOTES:

  • Using all semi-sweet chips makes a deep and rich truffle. If you’d like something a bit lighter try using milk chocolate chips or a half and half combination of chips.
  • You can change up the flavor with flavored rums. I like using Malibu which gives you a nice hint of coconut. You can also add some FINELY chopped coconut in the chocolate mixture for some added texture.

EGG NOG CUPCAKES with RUM CARAMEL

EGG NOG CUPCAKES with RUM CARAMEL   
Yield: about 18-20 cupcakes     Recipe adapted from: Annie’s Eats

CUPCAKES

1 1/3 cups all-purpose flour

¼ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon freshly ground nutmeg

¼ cup dark rum or bourbon (optional)

1 cup eggnog

¼ cup oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1 cup sugar

  • Preheat the oven to 350˚.
  • Line cupcake pans with paper liners.
  • In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
  • In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.
  • Beat on medium-low speed until well blended.
  • Add in the dry ingredients and mix on low speed just until incorporated.
  • Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.
  • Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

CARAMEL
1 cup sugar
1/4 cup water
6 tablespoons butter cut into small pieces
3/8 cup heavy cream
1/8 cup rum

  • Whisk together the sugar and water in a medium saucepan and whisk over high heat until sugar is dissolved. Don’t stir the mixture but gently swirl the pan until it has reached a dark brown amber color.
  • At that point whisk in the butter. (Careful- it will bubble up- don’t burn yourself.)
  • Remove from the heat and whisk in the cream and bourbon.
  • Allow caramel to cool in the fridge before filling/drizzling.

FROSTING
2 sticks of butter
4 1/2 cups powdered sugar
4 tablespoons egg nog
pinch of nutmeg
pinch of salt

  • Using an electric mixer, beat the softened butter until it is creamy and pale.
  • Gradually add the powdered sugar until thick and creamy.
  • Add the egg nog one tablespoon at a time until the texture seems right.
  • Add the nutmeg and salt and beat for another minute or so.

ASSEMBLY

  • Once the cupcakes have cooled, scoop a tablespoon-size amount out of each one with a small spoon or paring knife.
  • Fill with the caramel.
  • Pipe on frosting and drizzle with remaining caramel or a chocolate glaze which is my favorite.
  • Sprinkle with a dash of nutmeg and enjoy!

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.