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  1. Rum Chocolate Truffles Recipe

    This chocolate truffle recipe is so easy, that you’ll wonder why you’ve never tried it before. Anyone can make these and they are great to make as a little gift or take to your next dinner party invitation.

    There are various versions of this recipe and seriously you can’t go wrong no matter which type of chocolate you use. If you use milk chocolate the final truffle will be obviously sweeter than if you use plain chocolate. You can even use 50% dark and 50% milk to go somewhere in between. This way the chocolate truffles won’t be as sweet as with only milk chocolate. If you are not too sure about the alcohol in this recipe, you can replace the rum with rum flavour (or even different type of alcohol) or leave it out altogether!

    If you run into any problems with your chocolate truffle making, I’ve shared my best chocolate truffle making tips here.

    The simple rum truffle recipe

    The filling

    50g unsalted butter

    50g double cream

    250g dark or milk chocolate (chopped)

    4 tablespoons of rum (or to taste)

    Tiny pinch of salt (if needed)

    Chocolate Covering

    About 400g of tempered chocolate (milk or dark)

    10 tablespoons of cocoa powder


    First of all bring the cream to boil and melt the butter. Then pour on to the chopped chocolate and let to melt. Heat the bowl in the microwave or on the hob if the mixture is not melting quickly enough. Leave to cool down until it’s cold to touch, but before it starts to set.

    Add the rum and a tiny pinch of salt. Whisk the mixture by hand using a wooden spoon or with an electric whisk until it’s nicely smooth, fluffy and light in colour.

    Let to set a little in the fridge for about 30 minutes (or longer if you want to)

    Wearing catering gloves scoop about a heaped teaspoon at a time and roll it into small balls. Leave to set in the fridge for a further 30 minutes or more.

    Melt and temper your chocolate and dip or roll your truffles in the melted chocolate. You can either leave your chocolate truffles covered with just the chocolate (and perhaps add cocoa nibs or sugar sprinkles as a decoration or you can also roll them in cocoa powder.

    Leave to set in the fridge for further 15-20 minutes. If you are using cocoa powder to finish your chocolate truffles, take excess cocoa powder off by rolling the truffles in a sieve. Server straight away or keep in an airtight container for up to 4 weeks in a cool and dry place.

    If you are looking for more chocolate truffle recipes you can find basic recipe here. 

    As always I love to know how you get on, so let me know in the comments below.



  2. Hot Chocolate Spoon - Cocoa & Heart

    Hot chocolate is just the perfect warm and satisfying drink to enjoy over those long winter months.

    It can also be enjoyed practically any time – whether for breakfast, as a mid-morning or lunchtime drink – or later in the day, for tea or just before you go to bed.

    And the basic recipe can be spiced up by adding a hint of nutmeg, ground pepper or cinnamon.

    One great way to make Hot Chocolate that little big extra special is by making it with Nutella or any other hazelnut spread.

    Ah Nutella! If you’ve never come across this gift of chocolate goodness, then indulge me (literally) with a few words by way of explanation. For many chocoholics, Nutella is the best thing since sliced bread. Actually, Nutella is great on sliced bread but that’s another recipe!

  3. Rum chocolate truffles with cake crumbs

    This recipe is very popular at Christmas, but I tend to make it any time I want something slightly different than just traditional chocolate truffles. The addition of cake crumbs in this rum truffle recipe is just genius, and it makes these ever so slightly addictive. You can easily swap a normal sponge cake for a gluten-free one to create truffles suitable for people with gluten sensitivity. You can also use a chocolate cake instead of Madeira cake for extra chocolate taste.

    If you want to, you can also leave out the rum if you are making these with children or use rum essence (you’ll need about one teaspoon, depending on the strength of your essence). The rum can be swapped for any other alcohol, but flavour wise rum seems to work well with chocolate.

    Once made, these rum truffles with cake crumbs last up to 7 days, but I have to say they usually disappear a lot quicker than that.


    270g Madeira cake (or any simple vanilla sponge cake)

    50 mil double cream

    100g dark plain chocolate (or milk, if you prefer sweeter version)

    3 tablespoons of rum (or to taste!)

    ½ teaspoon of a good quality vanilla extract

    Tiny pinch of salt (mixed in the vanilla extract to dissolve)

    Milk or dark chocolate soft vermicelli or cocoa powder to roll your chocolate truffles in


    Here is what you do:

    Place the cake sponge in a bowl and crumble the cake either by rubbing with your hands (it’s best to use catering food gloves for this) or using a food processor.

    Heat the double cream and bring it to boil. Add the chopped up chocolate and leave to melt. If the mixture is too cold to melt, just heat it gently until all chocolate is melted. This can be done easily in a microwave. Add the vanilla extract and the pinch of salt to the cream mixture and blend in. When nearly cold, add the rum or rum essence and then add into the cake crumbs and mix well till evenly combined.

    Using your catering gloves again, take about a large teaspoon of the mixture together and form a ball. While the cake mixture is still sticky, roll in the chocolate vermicelli, making sure that the whole truffle is nicely covered. Repeat with the remaining mixture. Refrigerate for 30 minutes until firm and serve straightaway.

    These chocolate rum truffles with cake crumbs are also a perfect gift to take to your friends or a dinner party. Just pack them in pretty boxes or bags with a ribbon and a little gift tag and your friends will love you forever!

    And in case you’ve got now the ‘chocolate truffle making bug’, here is a simple rum truffle recipe together with chocolate truffle making tips to help you to make the next batch of chocolate truffles successfully!

    Until next time, happy chocolate making


  4. Charles Bridge - Prague at night


    So, we’re halfway through January 2019 and it’s time for the first blog of the year. Perhaps I should start with just finishing off last year and the last party we did on December 21. It was eventful since we very nearly didn’t make it at all – not only that but we were on the point of emailing our apologies – from the airport of another country.

    We were booked to hold a rolling series of children’s chocolate lollipop classes by Lloyds Bank at their Chatham HQ. It was part of bring your children to work event and other entertainment was also laid on to create a festive party atmosphere.

    The previous day we were also booked – to arrive on a scheduled flight back to Gatwick from Prague where we’d been visiting Magdalena’s relatives for a few days. But the only the only thing flying around Gatwick that day were drones! Was it the same drone spotted by lots of people or different drones seen by the same people? Looking back on it now it all seems a bit of a mystery. In fact, it would be simpler to just put the sightings down to a passing UFO.

  5. dreamstime_l_96019182

    When do you drink Hot Chocolate? As a warm, comforting cup on a cold winter’s evening or as an afternoon treat with marshmallows on top, with friends after shopping perhaps? Whenever you drink hot chocolate and for whatever reason, I sure you feel better just from enjoying the rich, hot taste and savouring the relaxing feeling it often brings.

    But do you ever think about who discovered hot chocolate? Or how the drink in your hands and taste in your mouth has changed a lot since it was first discovered?

    It was always thought hot chocolate was first discovered and drank by the Mayan peoples of what is now Central America over 500BC. But recent research in the last year or so now puts the discovery of hot chocolate making back to at least 2,500BC and the Olmecs civilisation in Mexico.

    What we now regard as a hot, smooth and sweet beverage, would then have been much more of a cold, spicy and rougher tasting concoction.

    But let’s not get ahead of ourselves. Chocolate itself comes from the seeds or beans inside the pods of the cocoa plant. The beans themselves were often dried and so highly prized that they were stored and used as a form of currency.

  6. golden-69463_1280

    Giving Chocolate Coins for Christmas is a seasonal festive tradition. But what exactly is its origins and what form has it taken over the ages? As a child, I can remember receiving wrapped up shiny and glistening coins in my Christmas stocking. The temptation was always to bite them before unwrapping them. Big mistake!

    Unwrapping the giant coins was always harder than it seemed as well. Maybe, my eager hands were all festive fingers and thumbs. Or perhaps, I tried to heed my Mum’s instructions to look after the wrapper. I doubt Mum’s entreaties to keep the nice shiny paper, had much effort on my as I picked away furiously at the silver foil paper to get to the milk chocolate inside. Either way, the coin itself was probably a sticky mess long before I actually got round to eating it.