These truffles are a great way to satisfy your sweets craving. They are completely chocolate and cocoa free, as they use roasted carob powder. Paired with strong dark coffee and dark rum, you won't even notice there isn't any chocolate in them.
150 grams roasted carob powder
100 ml piping hot milk
2 tablespoons powdered milk
100 grams softened butter
100 grams icing sugar
150 grams instant vanilla pudding powder
50 grams cookie crumbs
3 teaspoons instant coffee granules
2 teaspoons dark rum
Whisk together the roasted carob powder with the milk powder and instant coffee, pour over the piping hot milk and mix to combine, then set it aside to cool down slightly (so it doesn't melt the butter when mixed together). Beat together the softened butter and icing sugar until light and fluffy, add the instant vanilla pudding powder, the carob mixture and blend well. Add the rum and cookie crumbs and blend again. Let the batter sit in the fridge for about 10 minutes, to cool down and firm up slightly, then take out tablespoons of it and shape the truffles (yields 25 truffles). Decorate them to your liking and keep in the fridge until serving.