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Back Chocolate and Belizean rum truffles

Chocolate and Belizean rum truffles
Ethnic Origins:Belizean
Recipe Courtesy of:
 Mick & Lucy Fleming / Peter Tonti
 The Macal River Camp
2 lb Semi sweet chocolate
1 lb unsalted butter
1 lb icing sugar
cup fresh cream
2 oz dark Belizean rum
Cocoa powder
Whip the butter with a electrical mixer fluffy. Slowly pour in the icing sugar.
Melt the chocolate in a bowl floating in a warm water bath, the water should be kept well below boiling point. When the chocolate is completely melted, whisk in the egg yolks and the fresh cream.
Let it cool down a little and then add the mixture to the sweetened butter.
Add the local rum, 2 oz should be enough but if you really like the rum taste you could be a bit more generous.
Transfer the mixture to a piping bag and pipe out little dollops on a tray covered with wax paper
Place the tray in a freezer.
Allow the truffles to get hard for a minimum of two hours, than take them of the tray and roll them through bitter cocoa powder.
These truffles are a delicious replacement for a dessert. They should be served with a nice cup of Guatemalan coffee and the after dinner liqueur of your choice.

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