Dark Chocolate Rum Truffles
Your family and friends will love you even more this year, when you present them these Dark Chocolate Rum Truffles for Christmas.
Deliciously creamy and decadent homemade chocolate truffles wrapped in cellophane or nicely boxed, is definitely a gift you’ll be proud to say you made yourself.
Using the traditional method and complimented with our organic premium ingredients, these truffles will delight any recipient.
- Place chocolate drops into a large heat-proof mixing bowl, set aside.
- In a medium pot over low-medium heat, combine butter and cream. Stirring until butter has completely melted.
- Once tiny bubbles begin to appear around the edges, remove from heat and pour over chocolate in bowl. Leave for 2 minutes then gently stir until chocolate has completely melted and mixture is smooth and glossy.
- Add rum to the ganache and mix until well combined.
- Refrigerate for 4-6 hours or until completely set and not runny.
- Line a baking tray with parchment paper, set aside.
- To scoop out truffles, use a melon baller or a rounded teaspoon.
- Add desiccated coconut for rolling into a small bowl and gently roll each truffle to coat. Place on lined tray and repeat with remaining mixture.
- Refrigerate truffles for a further 1-2 hours or until slightly hardened.
- Serve and enjoy.
- Must be stored in the refrigerator.
- Using a melon baller will help roll the truffle mixture to form smooth even balls. You may also lightly oil the melon baller in a flavourless oil such as sunflower oil so the truffles don’t stick.
- If you’re using alcohol flavourings, be careful not to add too much alcohol as this will make it more difficult for the truffles to set.
- If you want to fasten up the chilling process, place the truffle mixtures in the freezer until completely set. The edges may feel firmer but the middle may not be set, to prevent this, give the mixture a stir every now and then.