It's hard not to be seduced by the name of these alcoholic chocolate bits: Rum Brownie Truffles. I love rum. I love chocolate. So what's not to like? Despite their fabulous name and their appealing exterior, I did not like them very much once I started eating them. I don't know exactly what it was that I didn't like, but it caught completely me off guard. I served them to a few people to see if my opinion was shared: it was. Nobody liked them, in fact, I threw them away immediately (something I rarely do with food). And now the very painful rating: 1 out of 5. At least they make a very pretty decoration!
Rum Brownie Truffles: adapted from Martha Stewart - Living
Ingredients:
- ¾ cup (1½ sticks) unsalted butter, cut into pieces
- 6 ounces semisweet chocolate, finely chopped
- 3 large eggs
- ½ cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon coarse salt
- ¾ cup all-purpose flour
- ⅛ cup dark rum
- Very fine sanding sugar, for rolling
Instructions:
- Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
- Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 20 minutes. Let cool completely on a wire rack.
- Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
- Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Truffels can be refrigerated in an airtight container up to 1 week.
I went a little crazy with my sprinkles cabinet.
I think it's the rum that made me do it.
Rum Brownie Truffles: adapted from Martha Stewart - Living
Ingredients:
- ¾ cup (1½ sticks) unsalted butter, cut into pieces
- 6 ounces semisweet chocolate, finely chopped
- 3 large eggs
- ½ cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon coarse salt
- ¾ cup all-purpose flour
- ⅛ cup dark rum
- Very fine sanding sugar, for rolling
Instructions:
- Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
- Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 20 minutes. Let cool completely on a wire rack.
- Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
- Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Truffels can be refrigerated in an airtight container up to 1 week.
I think it's the rum that made me do it.
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