Rum Truffles
200g Dark Chocolate
60ml Single Cream
30g Butter
1tsp Rum Flavouring (adjust to taste!)
Pot of chocolate sprinkles
-Chop the chocolate into small pieces, and place in a large heat proof bowl.
-Heat the cream and butter together in a small saucepan and stir regularly. The mixture should be very hot, but don't let it boil!
-Pour the hot liquid over the chocolate. The heat from the cream will melt the chocolate
-Stir together gently until smooth and glossy. Add the rum flavouring and stir again.
-Leave the mixture to cool slightly before refrigerating for at least two hours.
-Remove from the fridge for about 30minutes - just to soften slightly; it's too hard to work straight off.
-Pour the chocolate sprinkles into a saucer
-Using a pair of teaspoons scoop out dollops of mixture, and form into balls with your hands.
-Roll the balls in the sprinkles until they're well coated. (it helps if the ball is freshly rolled when you do this part - They're stickier then!)
- Pat the sprinkles into the surface, and place the truffle into a petit fours case
This recipe makes between 20 and 30 truffles, obviously depending on how big you make them...
If (for some bizarre reason) you're not going to eat them immediately keep them refrigerated, but for no longer than a week.
The recipe book suggested using 1 tsp of rum, but I found that didn't taste very rummy! So I either use more rum, which risks making a very wet mix, or using the rum flavouring, which is more intense.
- It's easy to make other varieties of truffle. Orange flavoured ones are always lovely.
- Try some mint, that would work well with dark chocolate
- White chocolate and brandy was very popular, but be warned! White chocolate cannot be substituted in place of the dark. Since it has less cocoa solids (no cocoa solids?) it reacts very differently. You need far more chocolate, and less cream.
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