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Rum Chocolate Truffles // 1950s


Delightfully decadent and absolutely irresistible, these '50s rum truffles would make a perfect homemade present for someone special. Omitting the rum would still produce intensely dark truffles that are just as delicious!
Original Recipe: 'Rum Truffles' (Book 7, 1959)
Speed: 30 mins. | Makes: 12 truffles

INGREDIENTS


  • 85g chocolate (we used dark)

  • 1 egg yolk

  • 14g unsalted butter

  • 1 tsp. freshly whipped cream

  • 1 tsp. rum

  • 3 tbsp. cocoa powder

METHOD


1. Melt the chocolate over hot water without allowing it to become too hot. Remove from the heat when about ¾ of the chocolate has melted and continue to stir until completely smooth.


2. Add the egg yolk, butter, cream and rum and beat until thick and pasty.


3. Using 2 teaspoons (or your hands, which is easier) form into balls.


4. Roll the balls in cocoa powder.


Original Recipe for 'Rum Truffles'

'BOOK 7': Good Housekeeping’s Cookery Compendium (1959)

Authors: The Good Housekeeping Institute

Publisher: The National Magazine Co. Ltd. And printed by Letterpress by Sun Printers Ltd. (Watford, England, U.K.)

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