Rum truffles
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Makes 20
Ingredients
- 200g milk chocolate
- 150g 70% dark chocolate
- 150ml double cream
- 30g salted butter cubed
- 3 tbsp spiced rum
- chocolate vermicelli to decorate (you'll need about 1-2 tubes)
Method
- STEP 1
Break the chocolate into a heatproof bowl. Set over a pan of simmering water and melt. Add the cream and butter to a small saucepan and bring to the boil, before stirring in the rum. Remove from the heat and pour into the chocolate. Whisk together until well combined, then allow to cool to room temperature. Place in the fridge for 1 hr to chill – you want the mix to have a spreadable consistency.
- STEP 2
Remove from the fridge and using lightly greased, cold hands, roll into 20 balls. Sprinkle the vermicelli onto a plate then roll the balls all over to cover. Place on a lined baking tray and set in the fridge to chill for at least another 1-2 hrs.
- STEP 3
To gift, place into decorative recyclable boxes lined with baking paper.
