Nate's Not-So-Quick & Not-So-Easy Chocolate Truffles
These small chocolate covered chocolate balls usually sell for a ton because they do take a lot of time and moderate effort to prepare. I've come up with the simpliest method for making them. They're not exactly professional quality chocolate truffles (those take years of culinary skill to make properly), but they're damn good. People will at least think you're a pro once they taste them.
Prep time: 2-4 hours! Serves: At least 10-15.
Ingredients:
1 box chocolate cake mix (and ingredients needed to make it)
2 to 3 cups chocolate chips (milk or semi-sweet)
½ cup raspberry preserves (can be jam--must be seedless)
2 to 4 tbsp. dark rum
1 cup white chocolate chips (optional)
Directions:
1. Bake the chocolate cake according to directions on the box then allow cakes to cool slightly (5-10 mins).
2. Crumble cake(s) into crumbs in a large mixing bowl.
3. Heat ½ cup chocolate chips in a saucepan until completely melted. Also heat ½ cup raspberry perserves/jam in a saucepan until smooth and thick. DO NOT heat both in the same sauce pan as they have different melting points.
4. Pour melted chocolate, heated raspberry preserves/jam and rum into cake crumbs.
5. Mix around the cake crumb mixture until it becomes paste-like.
6. Roll small pieces of the mixture (¼ to ½ tbsp. each) into balls and place on cookie sheets. The balls may stick to the cookie sheets so use parchment paper if available.
7. Allow balls to chill and harden for 30 mins to 1 hour. The balls should have some resistance when properly cooled, meaning they won't crumble when pressed on.
8. Melt ½ cup to 1 cup chocolate chips. Dip the chocolate balls into the melted chocolate and ensure the balls are completely covered before putting back on the cookie sheet.
9. Optional: Melt the white chocolate chips and stream (or drizzle) over the balls.
10. Freeze the balls for at least 30 minutes to 1 hour or until COMPLETELY hardened. Serve cold, with milk.