Monday, November 28, 2016

Mocha Rum Truffles

  Being a good gift giver is a talent and an art; my mom has mastered both. Not only is she talented at knowing what to buy and give to whom, but she wraps, and packages each gift with precision, and attention to all the details. She also knows the perfect timing, and most unexpected way to give a gift. About a week ago, my mom mentioned that she was playing around in the kitchen- experimenting making different truffles. She not only mastered making the most decadent and beautiful truffles, but upon arrival of our thanksgiving trip, all the truffles were wrapped in the perfect size containers, neatly nestled in gold mini baking tins. She had a refrigerator full of these, put together for small future gifts. 
3 1/2 cups toasted pecans
14 Medjool dates, pitted and soaked in hot water
2/3 cup unsweetened shredded coconut 
1 teaspoon vanilla extract
3 tablespoons rum
1 tablespoon pure coffee flavor
2 tablespoon maple syrup/ date syrup
2 oz bittersweet Scharffen Berger chocolate
2 teaspoon coconut oil

1. In a processor pulse pecans until small chopped. set 2 cups chopped pecans aside in a medium bowl; leave remaining 1 1/2 cups in the processor. peel the skin off the soaked dates. discard skin. add dates, coconut, vanilla extract, rum, and coffee flavor to processor. Pulse until coarsely combine. In a medium bowl add the chocolate and coconut oil. Melt in microwave for 40 seconds- to a minute (depending on your microwave). Stir until chocolate is evenly melted. Add maple syrup, and melted chocolate to food processor. Pulse until ingredients are just smooth. form 1" balls and roll in chopped pecans until evenly covered. Place truffles in mini baking cups and refrigerate for at least 2 hours before eating. Keep truffles in an airtight container in refrigerator or freezer to store. 

Yields: 36 truffles
Bon Appétit!

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