Rum Chocolate Truffles ◆ 1950s Recipe
⚠️???? READ ME FIRST: Eating and cooking with raw eggs ????⚠️
Dear Viewers, our understanding of food hygiene, science and medicine has come a very long way in quite a short time, really when you think about how long humans have been cooking (according to the National Geographic, this was ‘sometime between 1.8 million and 400,000 years ago’). We learn more and more each year, so it’s not surprising that now and then we do stumble upon a recipe that looks great but has us scratching our heads a bit about whether one part of the method or ingredient is a good idea. This was the case with these truffles as one of the ingredients is a RAW EGG YOLK.
Eating raw eggs has been known to be potentially dangerous for a few decades now. Raw and partially cooked eggs and their shells can contain a bacteria called Salmonella which can cause food poisoning and more serious complications for vulnerable people and pregnant women. For this reason you must be careful and do your reading (as we did) before attempting this recipe and omit the egg yolk altogether if the truffles will be eaten by someone who is more vulnerable, pregnant, or just to be safe overall. You can always add in a little more chocolate or cocoa powder to the mixture to act as a binding agent instead!
Every country has different guidance when it comes to eating/cooking with raw or semi-raw egg yolk, so be sure to refer to the right information. As we live in the UK we went straight to the NHS guidance page ( which says that it is considered safe to eat raw or lightly cooked eggs here UNLESS they are:
???? not British Lion stamped;
???? not hen eggs (e.g. duck or quail eggs);
???? from outside the UK.
We followed the ‘rules’ carefully choosing our eggs, and luckily, all went well, although we decided to make sure they didn’t hang around for long, kept them refrigerated and ate them all within 12 hours and would advise that anyone making these in the same way would do so too.
Stay safe, everyone! Particularly in these Pandemic times ????.
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★ About this recipe: This easy recipe for ‘Chocolate Rum Truffles’ was published in Good Housekeeping’s Cookery Compendium of 1958 (reprinted in 1959).
Wrapped up prettily, they’d make the perfect anniversary or Valentine's Day present. They’re equally good for scoffing by yourself in front of the television. If that’s the plan, why not go one step further and enjoy them in front of a classic film released in the same year that this recipe was printed: perhaps Some Like it Hot or North By Northwest?
Whatever the plan is, these classic truffles are sure to go down a treat!
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★ Ingredients:
85g chocolate (we used plain)
1 egg yolk
14g unsalted butter
1 tsp. whipping cream
1 tsp. rum
3 tbsp. cocoa powder
★ Full instructions:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Good Housekeeping’s Cookery Compendium (1958, reprinted 1959)
By: The Good Housekeeping Institute
Publisher: The National Magazine Co. Ltd. And printed by Letterpress by Sun Printers Ltd. (Watford, England, U.K.)
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♪ Music: Frozen In Love by Aakash Gandhi
Trying Mozartkugel AKA Mozart Balls - Reber Brand
In this video we try an Austrian confection called Mozartkugel. They are a marzipan chocolate coated chocolate.
Droo's Kitchen is my channel where I taste, try and cook different types of food!
How To Make CHOCOLATE RUM BALLS | EASY NO BAKE RECIPE
How To Make CHOCOLATE RUM BALLS | EASY NO BAKE RECIPE
My easy, no-bake chocolate rum balls recipe was passed down to me from my Austrian aunt who made the most amazing desserts. Her heritage is home to probably the best desserts you will ever taste and I’m happy to bring this recipe to your home.
These are wonderful rum-infused balls rolled in lovely cocoa that you’re just going to love! While they’re popular during the festive season, they’re so delicious that you can enjoy them all year round! Why not?
Part of the secret is using Maria biscuits that form a soft and delicate crumble that perfectly soaks up the ingredients along with slightly crushed walnuts for texture. Use as much or as little of your favorite rum. I used Jamaican white rum but feel free to use your favorite brand.
I must warn you, they’re so delicious that it’s impossible to have just one! Enjoy, from my family to yours!
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Ingredients
450g/16oz of Maria biscuits
100g/1/4 cup of butter
1 can of condensed milk (300ml)
1 heaping cup of walnuts
1oz of white rum (or rum of your choice)
1 teaspoon of vanilla extract
1 cup of cocoa powder
Instructions:
Crush Maria biscuits (or your favorite brand) in a blender until grain texture.
Chop walnuts in a blender into small pieces.
Melt butter and mix with crushed biscuits and walnuts using a large spoon.
Add condensed milk and vanilla extract to your butter, biscuits and walnuts mixture.
Add 1oz (1 shot) of rum or as desired and mix to distribute rum flavor. Taste to ensure there’s just enough rum.
Take a spoonful of mixture, roll in your hand and form a ball (smaller than a golf ball).
Roll the balls into cocoa powder and place on a tray. Once all balls have been formed, place your tray in the fridge for 2 hours (or overnight for best results).
Once the rum balls have been removed, roll in cocoa powder again or powdered sugar as desired. Serve and enjoy!
#jannascookingshow #rumballs #chocolateballs
Energy Balls {Easy No Bake}
These No Bake Energy Balls are an irresistible snack featuring cookie dough flavors with a soft texture. Enjoy these energy bites as quick breakfasts, portable snacks and even party treats. This healthy energy balls recipe is vegan and ready in minutes!
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FULL RECIPE ➜
INGREDIENTS
rolled oats, old fashioned oats
peanut butter
peanuts
flaxseed meal
maple syrup
vanilla extract
Austrian Food (#5): Sweets
Austrian Food (#5): Sweets
#austria #learngerman #sweets
Welcome to the Austrian German Tutorial, thanks a lot for watching! In this Tutorial we are going to take a look at some popular Austrian sweets. We cover some famous brands as well as some real classics.
The learning goal of this Austrian German Tutorial is to get to know some types of sweets that are common in Austria.
Let's start with Mozartkugeln, which are one of the most famous sweets in Austria. Mozartkugeln are chocolate balls filled with nougat and marzipane. They are named after the Austrian composer Wolfgang Amadeus Mozart. You will come across Mozartkugeln in almost every shop in Austria.
Another famous Austrian type of sweets is called Schwedenbomben. Schwedenbomben consist of a marshmellowfoam which is placed on a waffer and is covered with chocolate. Every second Schwedenbome gets coconut flakes on top. In general, it can be compared with the Tunnock's chocolate teacakes in the UK. The one to one translation of Schwedenbomben is Sweden Bombs. Walter Niemetz invented the Schwedenbomben in 1926 and because a friend from Sweden helped him with to develop the foam, he named it after Sweden.
Furthermore, Dragee Keksi are very popular in Austria.
Chocolate Recipe - HOW TO MAKE AUSTRIAN CHOCOLATE BALLS
HOW TO MAKE AUSTRIAN CHOCOLATE BALLS
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