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Bread
Sourdough Rum Truffles
Ingredients
Yield: 24 to 30 truffles (25–30 g each)
Ingredients
For toasted sourdough crumbs:
1 350 to 400 g day old sourdough bread
For truffle base:1 250 g toasted sourdough crumbs
2 300 g sweetened condensed milk
3 25 g Dutch-process cocoa powder
4 40 g desiccated coconut
5 45 g dark rum (for mixing)
6 15 g dark rum (for finishing)
7 5 g vanilla extract
8 1 g salt
9 Optional: 50 to 75 g chocolate chips or chopped chocolate
For coating:
1 Desiccated coconut
2 Cocoa powder (Dutch-process preferred)
3 Powdered sugar
Steps
1 Step 1: Make toasted sourdough crumbs
Preheat oven to 250°F. Tear bread into small pieces and
spread on a baking sheet. Bake 20–30
minutes, stirring halfway. Bread should be dry and not
browned. Cool completely, then grind into
fine crumbs. Measure 250 g.
2 Step 2: Mix dry ingredients
Combine crumbs, Dutch-process cocoa powder, coconut, and
salt in a bowl.
3 Step 3: Add wet ingredients
Add condensed milk, rum, and vanilla. Mix until thick and
moldable.
4 Step 4: Add chocolate
Fold in chocolate chips or chopped chocolate.
5 Step 5: ChillRefrigerate 20–30 minutes.
6 Step 6: Roll
Portion 25–30 g and roll into balls.
7 Step 7: Add rum finish
Lightly brush truffles with remaining rum.
8 Step 8: Coat
Roll in coconut, cocoa, or powdered sugar.
9 Step 9: Final set
Refrigerate 15–20 minutes.Storage: Refrigerate up to 4–5
days. Serve slightly chilled or at room temperature.
