Coconut rum truffles
Did you ever have those little cakey rum truffles? The little balls of chocolate cake, flavoured with rum essence and covered in vermicelli? My mum would buy them every Christmas and I loved them. I used to feel rather grown up eating one, imagining them to be a sophisticated treat that was also a little naughty because they had RUM in them. Oh the innocence.
There was an almost unheard of case of uneaten cake in our house at the beginning of the week. I had bought some muffins to satisfy the toddler’s demands for “chocolate cake mummy” as I rushing for the bus into town. One was eaten and the rest stayed in their box. Needing to use them up – cake wastage is a crime in my book – I set about finding their new calling.
I dabbled with the idea of making a chocolate version of my peanut butter cake truffles but rum truffles kept popping into my mind. Bottle of rum essence dusted off and finding a lack of chocolate vermicelli meant that the jar of desiccated coconut came into play. A Caribbean twist on the rum truffle if you like.
There’s nothing sophisticated about them at all, they’re just a bit of fun. There’s plenty of opportunity to get small people involved and they can be eating their efforts in no time at all.
Coconut rum truffles
Makes around 12 depending on the size you choose to roll them. I made ours on the larger side but we’re a little greedy at times.
The measurements here are only a guideline, adapt it to how much cake you have and how moist it is. As long as it forms a dough that will hold its shape then you’re good to go.
Approx 225g chocolate cake
1 heaped tbsp icing sugar
A good splash of rum – I used essence but the hard stuff would be just fine. Unless small people will be eating them. Obviously.
1 tbsp milk
Good couple of handfuls desiccated coconut
Crumble the cake in a bowl so it resembles breadcrumbs and put the coconut on to a plate.
Add the icing sugar and mix into the cake crumbs. Add the rum essence and milk a little at time, mixing until it forms a dough that will hold its shape. It’s easier to use your hands for this so you might want to stick on a pair of disposable gloves.
Roll the mixture into balls – the size is up to you – and then roll in the coconut so it’s covered on all sides. Place each ball on a sheet of greaseproof paper and pop into the fridge to set.
Fishfingers for tea has had a bit of a makeover. I expect I will be tweaking things over the next few weeks as I’ve never been able to leave well enough alone but I’d love to know what you think!