Makes around 30 truffles
Rum truffles are a deliciously rich treat, great to enjoy whilst wrapping your presents and perfect to hand out to your guests at Christmas.
Making your own is surprisingly simple and you don’t have to use the oven, so there’s limited mess. Plus homemade truffles always taste better than anything you can buy in the shops!
Ingredients
- 170g (6oz) dark chocolate (Bourneville is perfect)
- 225g (8oz) icing sugar, sifted
- 60g (2oz) butter, melted
- 2 egg yolks
- 30ml (2 tablespoons) rum
- 10ml (1 dessertspoon) double cream
- Coconut flakes, cocoa powder and icing sugar for decoration
- Paper cases for storage
Method
1. Break your chocolate into a small bowl and put this over a pan of boiling water (be careful not to burn yourself). Allow the chocolate to melt slowly, stirring very occasionally to ensure that it melts evenly, don’t stir too much or it will lose its glossy texture.
2. While your chocolate is melting, in another bowl combine the egg yolks, butter, rum and double cream and stir well. When your chocolate has fully melted, remove the bowl from the heat and beat in your egg yolk mixture. If your chocolate starts to set when you add the cold ingredients, put the bowl back on top of the pan for a minute or two to soften it up again.
3. Gradually stir in the icing sugar using a wooden spoon, making sure it’s finely sifted so you don’t get any lumps in your truffles. It will gradually become more difficult to stir in the icing sugar, but keep stirring until you can’t see any of the white sugar in the brown mixture.
4. When all of the icing sugar has been added, roll the mixture into small balls, each about 1 inch diameter. Decorate your truffles by rolling them in cocoa powder, coconut flakes, or icing sugar and immediately place each one in a paper case. They contain no preservatives so you should store your truffles in the fridge and eat them within three days.
What better excuse to eat lots of chocolate!
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