Everyone loves truffles – don’t they? Rich chocolate truffles, with a hint of rum (you can change the flavour if you prefer another such as whisky or cointreau for an orange flavour). Try rolling in cocoa powder, icing sugar, chopped nuts or grated chocolate to get different textures. You can even make rum truffles as presents for friends and family. If you don’t like dark chocolate, you can try milk instead. Put into pretty little paper cups before packing in a colourful box if you are going to give them away – but we are sure you wont!
Serves: 12 truffles
Preparation Time: 15 minutes
Setting Time: Approximately 1-2 hours
o 200g/7oz 70% cocoa solids dark chocolate, chopped into small pieces
o 75ml/2½ fl.oz double cream
o 2 tbsp dark rum (use less if you don’t want them too strong!)
o 125g/5oz of cocoa powder, or grated chocolate for rolling the truffles (you could also use icing sugar, coconut flakes for a different texture, or chopped nuts)
Gently warm through the cream over a medium heat until just simmering.
Place the chopped chocolate into your blender. Remove cream from the heat..
Pour the warm cream over the chocolate (make sure you place the lid on the blender as it could spill over) and mix thoroughly, until the mix is smooth.
When smooth, add rum, one tablespoon at a time, and stir well to blend. Place in a wide topped bowl and leave mixture to stand for up to two hours until the chocolate ganache mixture is very firm.
Dust hands with cocoa/icing sugar. Use a spoon or melon-baller to scrape across surface of mixture and then quickly roll using your fingertips into truffle balls. Drop the balls into the cocoa/coconut/chopped nuts and roll until well coated. Place on wax paper or parchment paper to set for several hours in the fridge.
You can store the truffles in the fridge for up to a week, or they can be frozen in ziplock bags for approx 6 weeks.