Monday, March 4, 2013

Rum Chata Truffles

I think we can all agree that I love Rum Chata. It’s been in the last 2 cocktail recipes that I posted so I thought, why not keep up with the theme? The first time I tasted it I thought to myself that it would be really good in a truffle and so I stewed about it for a while. I began last week mixing up concoctions for the filling of the truffle and got increasingly aggravated that I couldn’t get the perfect consistency. I asked friends of mine for their opinion and I went back to the drawing board. My main goal was to not only come up with a truffle recipe, but come up with one that was easy. Finally, yesterday afternoon I hit the jackpot. So here is my new ( and might I add delicious) recipe for..
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Here are the ingredients, well, most of them anyway…
ingredients
Clockwise: Rum Chata, Yellow Cake Mix, Cream Cheese (room temperature), Butter (room temperature), and White Chocolate Chips. Not pictured: powdered sugar and sprinkles
 
This is super simple and comes together really quickly.
Whip together 4 oz. of the cream cheese with 2 Tbsps. of butter with an electric mixer or a stand mixer. In the mean time…
In a microwave safe bowl, melt 8 oz. of white chocolate until smooth. I do this by starting with a 30 second cook time and then stirring the chips, then 10 second intervals after that, stirring in between. Just don’t burn it!
Slowly add the chocolate to the cream cheese mixture until completely blended.
Next, add in 1/4 Cup of Rum Chata and blend well.
Then, take 1/2 Cup of yellow or white cake mix and sift well. Then slowly add it to the rest of the ingredients mixing very well.
(I found that if I didn’t sift the cake mix, I had lumps in the final product)
Refrigerate this mixture until firm, about 2 – 3 hours or over night.
Once the filling is firm you can scoop it..
scoop
I used a small ice cream scoop, the same one I use for cookies, and scooped the filling out and into a little bowl of powdered sugar..
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I then lightly coated the ball so I could roll it without getting all sticky. I placed the balls on a cookie sheet and refrigerated them for about 30 minutes..
balls
Once they are good a cold again, I proceeded to melt a whole package of white chocolate chips (12 oz.) in the microwave, just as I did above. I then dipped the balls into the white chocolate and set them on a piece of parchment paper to set up and get hard. While they were still wet, I sprinkled them with some colored sugar, just so they look pretty. We can’t have ugly truffles. It’s a rule.
close-up
 
I am going to give you one warning…these are addictive. They are so good, my Hubby was going to eat them all before I could take the final pics and I had to chase him out of the kitchen.
The filling is lighter than you think and tastes like cake and Rum Chata….and sin…if sin had a taste. That sounds weird, never mind.
Here’s the inside of the little ball of heaven..
inside
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So, there you go. Delicious, easy and a great little dessert for a girls night. Or a special get-together. Or a Monday.
Whatever works for you.
Happy Monday.
Love,
Val

27 comments:

  1. These look delish! Can't wait to make them!

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    1. Thank you! I hope you love them as much as I do.

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  2. I've made them twice so far everyone wants them the only problem I've run into is rolling them in the melted white chocolate at the end the white chocolate is not melting for me to the consistency needed I tried with them rolled in the 10x sugar & without any suggestions the melted chocolate is not sticking

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    1. Hi Carol, so glad you like the truffles. A couple tips that may help you out with the chocolate issue: 1. You may not want to use the sugar at all. You can scoop the balls out, place them on parchment and place in the freezer until they are hard and then dip in the chocolate. 2. You may want to use a double boiler method for melting the chocolate to get a more stable consistency for dipping. Chocolate is a tricky animal and anything from climate to the amount of fat can alter the way it melts. Just take a sauce pan and place about 1 cup of water in the bottom and bring to a boil, then place a stainless bowl or another pan on top and stir the chocolate until it melts. Make sure the bowl doesn't touch the water. ..you can also add a couple tablespoons of canola oil to the chocolate before you melt it for an even smoother consistency.
      I hope this helps, let me know if you will and thank so much for reading!

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  3. Oh my!!! Can't wait to try these!! They will be perfect for Tailgating Season!! :)

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  4. Looks awesome! One question... about how many does 1 batch make?

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    1. It's been a little while since I've made them but I know I got at least 2 dozen if not more. It also depends on how big you make them. They are very rich so think small! Thanks for reading!

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  5. These look yummy, however, I do not like white chocolate. Have you ever made them with semi-sweet chocolate? Thanks

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    1. I haven't ever used anything but white chocolate, but it sounds good to me! If you try it, let me know what you think. I might have to try it myself. :) Thanks for reading,

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  6. These are super delicious, Thank you thank you so much for this recipe....

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  7. is there a printable version of the recipe

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  8. OMG! This is the best Truffle recipe I've ever tried (and I've tried a lot of them). I've used this recipe to make Tequila Rose Truffles, Orange Liqueur Truffles, Bailey's Irish Creme Truffles, and Kahula Truffles. I'm taking them to a Christmas party this weekend and giving them as Christmas gifts. I only stopped making them because I ran out of different kinds of liquor. Guess I'll have to start buying chocolate and vanilla chips in bulk. Thanks for sharing the recipe!

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    1. You are very welcome! Those other variations sound awesome!!

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    2. Getting ready to make Creme de Menthe and Pina Colada truffles.

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    3. Oooooo, those sound delicious!

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  9. How do u sift if you don't have a sifter for the cake mix? And how much is 8 oz for the white chocolate and are u using chips or a block for that?

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  10. You could sift the cake mix through a colander. I have a fine mesh metal colander that I sift with all the time. As for the chocolate, you can just measure 8 oz of chips or use blocks, either is fine.

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  11. This may be a silly question but after you add the 1/2 cup of sifted cake mix, it says add the rest of the ingredients. What ingredients?

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  14. I am soooo excited to try this!

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  15. Wow it seems that the posibilities is never ending with truffles, thank you so muvk

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  16. Wow these look amazing! I am going to make them for Christmas Eve. How long will they keep and do they need to stay refrigerated? Thank you for sharing the recipe!

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  17. these look delish and the recipe sounds so easy!! Cant wait to try them !

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