Easy Rum Truffles

Ingredients

• 140 grams (5oz) milk chocolate, chopped
• 140 grams (5oz) dark chocolate, chopped
• 25 grams (1oz) butter (salted or unsalted)
• 240 millilitre (1 US cup) double cream
• 2-3 tablespoons dark rum
• cocoa powder for rolling

Instructions

1. 1

   Chop the chocolate and butter into smaller pieces and place them in a heatproof bowl.

2. 2

   Add the cream to a small saucepan and heat gently until small bubbles appear around the edges and the cream is heated through. Do not let it boil.

3. 3

   Quickly pour the hot cream over the chopped chocolate and butter.

4. 4

   Stir the cream into the chocolate and butter until fully melted and smooth. It will take a minute or two and the more you mix, the shinier it will become.

5. 5

   Add the rum and mix until fully combined. Start with two tablespoons, have a taste and add another tablespoon if you prefer a stronger flavour.

6. 6

   Cover the bowl with cling film and place it in the fridge for at least 4 hours, or overnight. The mixture will firm up like a thick ganache as it chills.

7. 7

   Place a few tablespoons of cocoa powder in a small bowl for rolling the truffles.

8. 8

   Lightly dust your hands with cocoa powder (this step is important) and roll each portion of the truffle into a ball. Re-coat your hands with cocoa powder as needed and avoid handling the mixture for too long to prevent it from melting.

9. 9

   Roll each truffle in the cocoa powder for a light coating and place them on a plate. Repeat with the rest of the mixture. You should get around 30-40 truffles, depending on their size.

10. 10

    Place the truffles back in the fridge for about 30 minutes to chill before serving.