Chocolate rum truffles

This is one of those chocolate recipes that you make for an indulgent chocolate treat, or as a special handmade present for someone very special. The end result is a velvety chilled truffle, rampant with flavour, and absolutely perfect to serve at the end of a dinner party.

With the current fashion for taking something homemade to your hostess when you have a social occasion, a small basket of these chocolate rum truffles, tied up with a pretty ribbon, will certainly get a lot of appreciation. And will show your appreciation for their hard work (as long as they're not on a strict chocolate free diet!).

Why not make a batch of our white chocolate truffles as well for a really impressive chocolate truffle selection.

dietary information:

wheat free yes
gluten free yes
nut free yes
dairy free no
vegetarian yes
vegan no
Chocolate rum truffles

makes 40-50

chocolate truffle mix

200 ml double cream
25 g butter
450 g 72% cocoa chocolate (dark), broken
into small pieces
2 tbsp rum

chocolate truffle coatings

cocoa powder, unsweetened
milk chocolate, melted
dessicated coconut
conversion charts

1. Line a tin approximately 250mm x 150mm (10" x 6") with non-stick baking paper.
2. Put the cream and butter into a heavy bottomed saucepan and heat until the mixture is almost boiling.
3. Remove the cream mixture from the heat and pour over the chocolate pieces in a heat proof bowl, making sure that the chocolate melts thoroughly. Once all the chocolate is melted, add the rum and mix together well.
4. Pour the molten truffle mixture into the tin and then place the tin in the fridge for several hours, until the truffle mix is set.
5. To make the chocolate truffles pull or cut off small equally sized pieces and roll them into balls. This is where it gets very messy as the chocolate will soon melt from the heat of your hands. We opted for a different method and cut the truffle mixture into squares using a sharp knife dipped in hot water. (Don't forget to dry the knife before cutting into the truffle mix, or the truffles will be spoilt by the water.)
6. Once the truffle mix becomes too soft to work with place it back in the fridge for 30 minutes to chill and set it again. Depending on the size of the chocolate truffles it will take a reasonable while to use up all of the mixture.
7. Once the truffles are formed then they are ready to have different coatings applied. Put each of the different coatings onto separate plates and then gently coat the truffles in one of the coatings.
8. If using melted chocolate it's better to keep it in a small bowl, dip the truffle into the melted chocolate and then place on non-stick baking paper to set. You will find it easiest to lay the truffle on a fork for dipping rather than use your fingers. If the chocolate is too shallow then it will be difficult to dip the truffle in and if it is too hot then the truffle will start to melt, so you need to make sure that the temperature is cool enough to keep the truffle in shape, and warm enough to still be molten enough to coat the truffle.

These chocolate rum truffles are very rich, but they are so delicious that they really are worth the effort to make. The truffles should be kept in the fridge until ready to eat.


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