Rum Chocolate Truffles

Makes 12 truffles

FOR THE FILLING

FOR THE FILLING

METHOD

MAKE THE FILLING

  1. Beat the butter with an electric mixer until it is smooth (2-3min)
  2. Set a heatproof bowl over a pan of boiling water, taking care to ensure that the water does not touch the bottom of the bowl
  3. Into the bowl, put 100g of dark chocolate couverture and stir until it melts
  4. Once it has fully melted, take this off the heat and stir in the remaining 50g of dark chocolate buttons.  
  5. Pour the melted chocolate over the butter and beat together for 1 minute
  6. Add the rum and beat on a low speed then pour into a lined baking tin and chill for 2h

SHAPE THE TRUFFLES

  1. Use a teaspoon to scoop out balls of the chilled ganache, then shape into balls and chill for another hour

COAT THE TRUFFLES

  1. Set a heatproof bowl over a pan of boiling water, taking care to ensure that the water does not touch the bottom of the bowl
  2. Into the bowl, put 100g dark chocolate buttons and stir until it melts
  3. Once it has fully melted, take this off the heat and stir in the remaining 50g dark chocolate buttons.  
  4. Dip each of the balls into the melted chocolate, then set onto baking parchment and chill for 15min before serving

Recipe by Cocoa Runners

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