Easy rum truffles
This simple rum truffle recipe is delicious and very easy to make. With only few ingredients you can have a special chocolate treat ready in next to no time!
Ingredients
Chocolate ganache filling
- 50 grams unsalted butter
- 50 grams double cream
- 250 grams dark or milk chocolate chopped
- 4 tablespoons of rum or to taste
- tiny pinch of salt
Chocolate covering
- 400 grams tempered chocolate (optional) milk or dark
- 10 tablespoons of cocoa powder
Instructions
- 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. Tempering is optional (see notes above)
- 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.
- Serve straight away or keep in an airtight container for up to 4 weeks in a cool and dry place.
