My friend Chris asked me if I could make some rum truffles and i’m always up for a baking challenge, especially if it means sharing the results with my friends.
I used this recipe
- 200g/7oz dark chocolate, broken into pieces
- 175ml/6fl oz double cream
- 5 tbsp rum
- cocoa powder
Ive only made truffles once before, in that instance I melted the chocolate then added the cream however this method seemed to work better. You bring to cream to a boil then pour it over the chocolate. It does take a while for it all to mix but when it does you get a lovely rich silky ganache. The recipe said to leave it to set at room temp but after a while i put it in the fridge for a little bit to set more. To make the truffles you spoon out small portions and roll in your hands (covering hands in cocoa powder helps but its a very messy job), you then roll the sticky balls in cocoa powder (or other coating of your choice) and leave to set in the fridge.
Im really pleased with the results and they seem to have been well received with everyone who tried one. The only problem with adding alcohol to truffles is that you cant eat too many, especially not early in the morning.