..because a truffle is for life, not just for Christmas.
Makes about 25
300g dark chocolate
280ml double cream
7 tbsp dark rum
25g butter
200g milk chocolate
1) Place all the ingredients except the milk chocolate in a bowl over a bain marie until melted, mix well then leave to cool. Cover and refrigerate for a few hours.
2) Now scoop out balls with a ½ teaspoon measure, rolling between your hands to smooth, then place on a greaseproof paper covered tray. You may find it helps to keep a cup of boiling water to hand which you periodically dip the scoop into, drying it first on a tissue.
3) Refrigerate the balls for a further hour then melt the milk chocolate and, holding the truffle balls on a toothpick, quickly dip each one in, shake off the excess, then leave to dry on greaseproof paper. To decorate, either sprinkle the tops with caster sugar while they are still wet, or wait until dry and drizzle with more melted chocolate.
No comments:
Post a Comment