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“This is from a cookbook called "Crazy for Chocolate" and I bought it just for this recipe (does that make ME crazy?), unfortunately I haven't had time to make these yet. Please let me know how they are...maybe that will be inspire me to get off my duff and make them myself! Note: the cooking time is the refrigeration times!”
READY IN:
1hr 10mins
SERVES:
25
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a baking sheet with foil.
  2. Place chocolate in a medium bowl.
  3. Combine cream and butter in a snall pan; stir over low heat until the butter melts and the mixture is just boiling.
  4. Pour hot cream mixture over the chocolate; stir until chocolate melts and mixture is smooth.
  5. Stir in cake crumbs and rum; combine well.
  6. Refrigerate 20 minutes, stirring occasionally or until it is just frim enough to handle.
  7. Roll heaped teaspoons of mixture into balls.
  8. Spread chocolate sprinkles on a sheet of wax paper.
  9. Roll each truffle in sprinkles, then place on prepared baking sheet.
  10. Refrigerate 30 minutes or until firm.
  11. Serve in small paper candy cups, if desired.

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