Nothing says 'I love you' or 'thank you' more warmly than a box of handmade chocolates. We've flavoured ours with rum, but feel free to experiment with other spirits or liqueurs, or use finely grated orange zest and orange juice. Finish them by rolling in cocoa powder, chocolate, colored sprinkles, coconut, chopped nuts, or any topping you prefer!
Makes 48 Truffles
300g dark chocolate (75% cocoa solids), chopped
300g double cream
50g unsalted butter
2 tbsp rum
Cocoa powder, as needed
Sprinkles
Preparation Time 5 hours + 40 minutes (includes cooling). Cooking Time: 10 minutes.
1. Place the chopped chocolate in large bowl.
2. Gently heat the cream and butter in a saucepan on the edge of the simmering plate, hotplate on simmering setting or induction on low, until the cream starts to boil.
3. Remove from heat and immediately pour onto the chocolate.
4. Stir thoroughly until the mixture is completely incorporated and is smooth and glossy.
5. Stir in the rum (or alternative) until evenly distributed.
6. Cool and chill for at least 4 hours.
7. Dip a melon baller in to hot water and scoop in to the truffle mixture to make small balls. Place the truffles on baking parchment.
8. Place the toppings, we've used cocoa powder and sprinkles, in separate bowls and roll the truffles until they are evenly coated. Place them back on baking parchment and chill to firm them up again. Store in an air-tight container for up to 3 days in the fridge.
