Low-Carb Choc-Rum Truffles: Part 2 of the Trying to Be a Serious Blogger Christmas Special
Ok, everyone, are you ready? Are you prepared? Are you excited about the deliciousness that is ‘Low-Carb Choc-Rum Truffles’?!
We all know the real meaning of Christmas, and yes while the gift of giving is the greatest gift of all, I’m actually referring to the fact that Christmas means we can eat what we want, drink what we want, and not have to worry about it until the New Year. Am I right?
But if you’ve always got that niggling guilt in the back of your mind that you really, REALLY, shouldn’t unwrap that next Cadbury Favourites mini, then here’s a recipe that is sweet, delicious, easy, and nearly guilt free.
First, a disclaimer. When I originally set out to make these, I had intended for them to be rum balls, not truffles. I have made carbolicious rum balls before (think biscuits and tons of sugar) and these could technically be called rum balls as well. I just think Truffles sounds more fancy! I have done my research, and traditional truffle varieties are different depending on the place where they were made and the ingredients used, so I am hereby naming these tiny bites of deliciousness ‘Aussie Truffles’ and enjoying them with that title henceforth!
But enough of the preliminaries.
You’re just dying to know what’s in them, aren’t you? I won’t leave you in suspense any longer!
This recipe is super quick, super easy, and super delicious. You can vary the rum element to your tastes depending on how much ‘festive spirit’ you want to bring.
Low-Carb Choc-Rum Truffles
1/2 Cup Cocoa
1 Cup Almond Flour (or skinless almond meal if you can get it, I get mine from the Rocklea Produce Markets)
2-3 Tablespoons of Rum of your choice (I’ve bought a really cheap one for cooking with – works a treat!)
2 Tablespoons of butter (softened to room temperature)
2 Tablespoons of powdered erythritol (or other plant-derived sugar-alcohol). If you don’t really care about the ‘low-carb’ element of this recipe, then by all means use regular sugar – you made need to add a bit more to taste however.
1/2 Tablespoon of Vanilla Essence
Further sweetener to taste, added at the end (optional)
1. Add all the dry ingredients to the butter in a large bowl and combine well.
2. Add the wet ingredients slowly, stirring to combine. You don’t want your mixture to get too runny, so a doughy consistency is what you’re after. You might like to take a few small tastes to determine how much alcohol you would like to add. If you want an alcohol free version, simply substitute with water. If it is a little moist, don’t panic and just add a tad more almond meal. You also don’t want it to be too dry as this stops the truffles from rolling into nice shapes without cracking or crumbling – if you’re monitoring as you’re adding the ingredients you should be fine.
3. You may like to add some remaining sweetener to taste – depending on how cocoa-ey a taste you like.
4. Roll tablespoon size amounts of mixture into balls.
5. Now here’s the creative part – you can add a little razzle dazzle to your truffles by rolling them in different ingredients such as crushed nuts, or more cocoa (that makes them REALLY chocolaty!). I chose to roll mine in some crushed almonds to give them a really nice crunch added to the soft chewiness.
The flavours will further develop and blend over a few days. Store in an airtight container in your fridge.
These truffles are perfect to serve as nibbles on Christmas day, or to give as gifts to the friend with everything! Try not to eat them all straight away, sharing is caring!
Only one more day till Christmas, so stay tuned for the next instalment in the Trying to Be a Serious Blogger Christmas Special. I won’t give it away though, you’ll have to wait and see!