Chocolate Rum Truffle Truffles!
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus 1.5 hours refrigeration time
Cooking time: 5 minutes
Makes 12 large truffles
- 340g/12ozs. dark chocolate (best quality, I used Belgian)
- 30g/1oz. butter
- 1 cup/8/8flozs. cream
- 4 tablespoons good quality rum
- 1/4 cup cocoa powder
- 2 tablespoons black cocoa powder*
- You will also need a metal sieve
Black cocoa powder is a special type of cocoa powder that colours cakes very dark. You can find it online or in specialty cooking stores. I bought it (in a very large bag) at Southern Cross cooking supplies in Marrickville. I'd recommend finding a smaller bag unless you think you'll use it a lot (a little goes a long way).
Step 1 - Melt the chocolate and butter together in a double boiler or microwave and stir until smooth and no lumps remain. Mix the cream and rum together and then add to the chocolate mixture and stir until combined (try not to overmix). Place in the fridge for 1.5 hours.
Step 2 - Mix the two cocoa powders together and place on a large, rimmed plate (I used a metal pie dish so it could go in the freezer). Scoop out a small amount, around the size of a walnut or even larger and roll into a rough ball-truffles are not exactly spherical and can have lumps on them and be misshapen so don't worry too much about rolling them perfectly.
Step 3 - Roll in the cocoa and then press gently against the sieve pattern. Repeat with the rest of the mixture working quickly. Place the plate with the truffles in the freezer for 20 minutes.
Step 4 - Once firm, roll again in the cocoa and then press again on the sieve to deepen the pattern. Keep in the fridge.