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Truffles

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Ingredients
  Stale cake 1⁄2 Pound
  Cocoa 1⁄3 Cup (5.33 tbs)
  Rum/Brandy 1 Tablespoon
  Syrup 2⁄3 Cup (10.67 tbs)
  Apricot jam 4 Tablespoon
  Water 3 Tablespoon
  Chocolate sprinkles 3⁄4 Cup (12 tbs)
  Confectioner' s sugar 1 Teaspoon (Leveled)
Directions

Break the cake into pieces and make into crumbs .
Add the cocoa and rum or brandy.
With the machine running, add the syrup or orange drink slowly through the feeder tube .
The mixture should be firm enough to roll easily in the hands, so check the consistency before adding all the liquid, and omit a little if necessary.
Roll the mixture with the hands into 12 balls.
Leave in a refrigerator for 1 hour.
Heat together the apricot jam and water in a small pan until the jam has melted.
Put the chocolate sprinkles on a plate.
Using tongs or two spoons, dip the chilled truffles quickly in the jam and roll in the sprinkles.
Put into paper candy cases.
Leave for 1 hour until firm, and sprinkle the tops lightly with a little sifted confectioner's sugar.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Servings: 
4

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