What should we do with leftover fruit cakes from the holiday season? I have the perfect solution for you: make fruity rum truffles! These indulgent, soft, boozy desserts are ideal for parties, New Year gatherings, or as a thoughtful gift for someone special. These fruity cake truffles are a delectable treat made with fruit cake, butter, and dark rum. They are shaped into spheres and finished with a coating of white chocolate.
The cake truffles are similar to cake pops except for the fact that for cake truffles we do not attach sticks and the texture is creamy, soft dough-like texture, They are a delightful fusion of cake and chocolate that offers endless possibilities for flavor, decoration, and presentation. Their versatility, ease of preparation, and visual appeal make them a beloved choice for both casual snacking and special occasions alike, ensuring that they remain a popular treat in the world of confections.
Things to note to make the perfect Fruity rum truffles:
White Chocolate: I opted for melted white compound chocolate to coat the cake truffle. The choice of chocolate is entirely yours. While couverture chocolates do taste heavenly, they require tempering before being used to coat the truffles. To simplify the process, I chose white compound chocolate.
Melt the chocolate: Use a microwave or a double boiler method to melt the white compound chocolate until it is smooth and creamy. It is important to stir the chocolate continuously after melting and let it cool slightly. This helps prevent the cake truffles from melting when they are coated in the chocolate.
Chill the rolled cake truffles: To ensure the truffles maintain their shape when coated in warm melted chocolate, refrigerate the rolled cake truffles for 45 minutes before dipping them. Do not chill the truffle in the refrigerator for longer hours as it may lead to moisture formation on the surface of the truffles.
Storage: You can store the Fruity rum truffles in an airtight container at room temperature for 3 days and in the refrigerator for 7 days.
Fruity Rum Truffles Makes 13-14 truffles
Ingredients:
Leftover Fruit cake - 300g
Salted Butter - 1 tbsp. ( 14g)
Dark Rum - 3 tbsp.
White Compound Chocolate - 150g
Method:
To a food processor add 300 grams of leftover fruit cake, break the fruit into small chunks, and add them into the food processor.
Add butter and dark rum into the food processor. Close the lid and pulse and few times to form a dough-like consistency.
Scoop a tablespoon of the mixture and roll it between your palms to shape it into a small ball and set it aside.
Repeat the process. You will get around 13 -14 fruit cake truffles.
Refrigerate the prepared truffles for 45 minutes.
Place approximately 150 grams of chopped white compound chocolate in a small heatproof bowl. Melt the chocolate using the double boiler method or a microwave.
Once the chocolate has melted and is smooth, place a prepared cake truffle into the chocolate one at a time and use a spoon to cover it with chocolate.
Use a fork to lift the truffle from the chocolate and gently tap it to let the excess chocolate drip off.
Using a knife, carefully slide the coated truffle onto a tray lined with parchment paper.
Continue this process until all the coconut truffles are covered in white chocolate. If the melted chocolate begins to harden, you can reheat it.
Once all the cake truffles are coated in chocolate, you can
Chill the truffles in the refrigerator for 30 minutes to let the chocolate set. Store the truffles in an airtight container and enjoy. :)
Comments