Rum Chocolate Truffles

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Method

• Step 1Beat the butter with an electric mixer until it is smooth (2-3min)
• Step 2Set a heatproof bowl over a pan of boiling water, taking care to ensure that the water does not touch the bottom of the bowl
• Step 3Into the bowl, put 100g of dark chocolate couverture and stir until it melts
• Step 4Once it has fully melted, take this off the heat and stir in the remaining 50g of dark chocolate buttons.
• Step 5Pour the melted chocolate over the butter and beat together for 1 minute
• Step 6Add the rum and beat on a low speed then pour into a lined baking tin and chill for 2h
• Step 7Use a teaspoon to scoop out balls of the chilled ganache, then shape into balls and chill for another hour
• Step 8Set a heatproof bowl over a pan of boiling water, taking care to ensure that the water does not touch the bottom of the bowl
• Step 9Into the bowl, put 100g dark chocolate buttons and stir until it melts
• Step 10Once it has fully melted, take this off the heat and stir in the remaining 50g dark chocolate buttons.
• Step 11Dip each of the balls into the melted chocolate, then set onto baking parchment and chill for 15min before serving

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Recipe by Cocoa Runners