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Chocolate rum truffles

Name: Chocolate rum truffles
Total time: 2 h 30 min
Yield: 40
Cuisine: French
Ingredients: Truffle mix:; 200ml double cream; 25g butter; 2 tbsp rum; 450g 72% dark chocolate broken into small pieces; Truffle coating:; cocoa powder, unsweetened; dark chocolate vermicelli

Ideal for a valentines day treat.

Customer Rating:
5.0

(2 votes)

Posted by: Rhona
On: 15/01/2009

Cuisine

French

Time

> 2 hrs

Skill Level

Confident

Serves

Courses etc.

Desserts

You will need

Ingredient	Add
Truffle mix:
200ml double cream	Awaiting stock	More products
25g butter	Available only in our Edinburgh shops	More products
2 tbsp rum
450g 72% dark chocolate broken into small pieces		More products
Truffle coating:
cocoa powder, unsweetened		More products
dark chocolate vermicelli

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Line a tin approx 250mm x 150mm with non-stick baking paper.
Put the cream and butter into a heavy bottomed saucepan and heat until the mixture is almost boiling.
Remove the mixture from the heat and pour over the chocolate pieces in a heat proof bowl, making sure the choolate melts thoroughly.
Add the rum and mix together well.
Pour the molten truffle mixture into the tin and then place the tin in the fridge for several hours to set.
To make the chocolate truffles pull or cut off small equally sized pieces and roll them into balls.
This can get messy as the chocolate will melt with the heat of your hands.
Use a dry knife for cutting the truffle mixture or the water will spoil the truffle mixture.
Once the truffle mixture becomes too soft to work chill for a further 30 mins.
Once the truffles are formed put the different coatings on separate plates then gently coat the truffles in one of the coatings.
They should be kept in the fridge until ready to eat.