Caroline Revisits A Holiday Tradition

The day after Christmas is Boxing Day in England, and was always a favorite day growing up. We would go for a long walk with the dog, eat leftovers and I would make my famous rum truffles to eat by the fire with the family and watch a movie. Funnily enough, this decadent treat was the first thing I learned to make in home economics class at age seven. Yes, true to British form, it was no big deal to teach kids how to make an alcohol-filled sweet. It’s classic! It makes me smile to this day. And, though it’s been one of those traditions that’s fallen by the wayside, this year has felt like the perfect time to resurrect it. I found my original handwritten recipe and thought I’d share it with you. This time around I'm pairing them with Jeffrey's Dutch Courage cocktail for the ultimate winter treat.

Caroline's Christmas Rum Truffles

Makes 6 dozen truffles

Ingredients:

8 oz high quality semisweet chocolate, chopped

8 oz high quality bittersweet chocolate, chopped

14 oz can sweetened condensed milk

2-3 teaspoons rum extract (or more if you like!)

Chocolate sprinkles

In a large saucepan, melt semisweet chocolate, bittersweet chocolate together over low heat, stirring constantly until smooth. Then add the can of sweetened condensed milk and rum extract and stir all together until smooth (it will thicken pretty quickly). Remove from heat and pour into a shallow baking tray or bowl and refrigerate for up to two hours, until firm enough to roll into balls. Shape into 1-inch balls with the palm of your hands and roll into a bowl of chocolate sprinkles. Place in mini paper baking cups and set on your favorite plate. Enjoy! For storing, I put mine in a airtight glass container and depending on the temperature where you live, you may want to keep them in the fridge when not enjoying them. 

A few other options that I've tried as a coating are chopped almonds and pecans which are delicious together. These truffles are super simple to make, plus they only use a handful of ingredients that you will likely have on hand, and clean up is minimal. My favorite way to enjoy them is curled up by a warm fire, sipping on a Dutch Courage cocktail (see recipe below).

Jeffrey's Dutch Courage

Ingredients:

2 oz brandy

1oz port

Splash of absinthe 

1 sugar cube

Gently warm the brandy either in the snifter using a brandy warmer or a candle (careful not to crack the glass) or in a pan on the stove (careful not to boil it and burn away the alcohol). Pour in the port. Place a sugar cube on a spoon, soak with absinthe, and light with a match (the flame is invisible, so be careful!). Let the sugar cube caramelize for 30 seconds. Put the sugar cube and whatever absinthe is left in the spoon into the drink. Swirl and enjoy!

As 2020 comes to an end, I think we are all feeling a mix of emotions. But one thing I'm certain of is the enormous amount of gratitude I feel for you all. I couldn't have gotten through this roller coaster of a year without you. Know that I'm thinking of you all as I ring in the New Year. Cheers! 

 

Sending lots of love,

 

 

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