This week, I am blogging out of sunny Gainesville, Florida!
Relying solely on my soldier’s announcement that the weather forecast for northeast Florida said it would be “cold and rainy” this week, I packed two winter coats and two pair of boots with matching heavy sweaters and wool tights just to find Florida as we left it last year before we moved North: bright, sunny, warm. 85F. Moral of the story: Pack EVERYTHING. ALWAYS. You can’t go wrong with this approach – I wish I had stuck to my tried and true practice!
My soldier and I are spending Thanksgiving with his family before we take off to go to Germany for Christmas to spend some much needed time with my folks. Hellooo Christmas markets in Munich, Stuttgart and Frankfurt, we’ll be visiting very soon!! This is what awaits us — Christmas magic in the South of Germany, yeah!!
My mom gave me her recipe for Rum Truffles which, I guess, is the classic recipe we use in Germany. I wasn’t crazy about some of the ingredients so I took some time to experiment to figure out some substitution and may I say, I am very pleased with the end result!
Mixing these ingredients together is easy as pie but a word on making the rum truffles after refrigerating the “dough”: These chocolaty truffles will melt in your hands pretty quickly so don’t worry about forming a perfectly round ball in your hands. Shape the truffle into a ball to the best of your abilities before it starts to melt, then drop the truffle in shredded coconut and round out edges by rolling the truffle around and squeezing it in all the right places until it’s perfectly round.
- 7 oz / 200gr creamed coconut / coconut butter
- 2 tablespoon cacao, unsweetened
- ¼ cup maple syrup
- 2-3 tablespoon rum, to taste
- Shredded coconut for dusting
- Melt coconut butter (or creamed coconut) in a double boiler (or use a pot with water and fit an oven-proof bowl on it), then add remaining ingredients and stir until smooth.
- Place in refrigerator and stir every 10 minutes until chocolate-rum mass has the consistency of playdough and can be shaped into balls.
- Prepare a small bowl with shredded coconut and wet your hands.
- Scoop out a walnut size portion of chocolate-rum mass and quickly roll it into a ball. Don't handle the truffle for too long or it will melt in your hands; shape it into a ball to the best of your abilities, then drop it into the shredded coconut and roll until covered and perfectly round.
- Keep refrigerated (these truffles do well at room temperature but will be very soft if kept out).
- Share with family and friends and enjoy!