Wednesday, 3 October 2012

Rum Chocolate Truffles (Bombici)

My mum used to make these a lot when we were growing up and now all of a sudden I had a craving for them. Of course as kids we had the rum-free version, but now I thought rum and chocolate as a combination sounds amazing. 
The fun part of this recipe is that you can involve your kids in the shaping and dipping process and have a fun family night.

Makes 24 truffles


- 100g milk
- 125g butter
- 200g sugar
- 1tbs cocoa powder (plus a little more for garnishing)
- 3tbs rum (optional)
- 150g digestive biscuits, finely crushed
- 100g chocolate chips*


- In a saucepan add the milk, butter, sugar, and cocoa powder. Bring to a boil, then turn the heat off and set aside.
- Add the crushed biscuits to the mixture and give it a stir. Add the rum, let the mixture cool, then put it in the freezer for 45min.
- Using your hand or an ice-cream scooper, form the truffles (any shape or size). Put them on a plate and place them in the fridge for 20min. Take them out, roll them between your hands again and put them back in the fridge for another 10min. This will give them that smooth look.
- A few minutes before you take the truffles out, place the chocolate chips in a bowl, microwave them for about 40sec and when they are melted, give them a good stir. Then start dipping the truffles. Shake off the excess chocolate, put them back on the plate, and sprinkle some cocoa powder on top.
- Place them in the fridge to cool and take them out when needed. Enjoy!

* You could also dip them in shredded coconut or crushed nuts.