- 50-60 truffles
- 4oz (115g) butter
- 4oz (115g) caster sugar
- 4oz (115g) plain chocolate
- 6oz (170g) ground almonds
- 4oz (115g) cake crumbs
- chocolate sprinkles or cocoa powder
- rum or rum flavouring
Cream the butter and sugar.
(The original recipe tells you to add some almond essence at this stage, but I couldn't be bothered to buy any and so left it out.)
Melt the chocolate.
(As discussed in the previous post, nothing ever happens when I try to melt chocolate by microwave, so I recommend the melting-over-a-saucepan-of-water method. But not having the water so hot that it steams and scalds your knuckle. *cough*)
Add the ground almonds and the melted chocolate, and beat the mixture thoroughly.
(If you don't like the taste of almonds, you can swap them out for biscuit crumbs or more cake crumbs.)
Add a few teaspoons of rum or a few drops of rum flavouring, and beat in the cake crumbs until a thick paste is formed. Knead it well.
Get ready a bowl of chocolate sprinkles or cocoa powder. Take small amounts of the mixture, form them into balls and roll in the sprinkles/cocoa.
Place into sweet papers.
And clean up the million chocolate sprinkles (or the dusting of cocoa powder) that went everywhere in the previous step.