I'm such a liar... I haven't updated in ages.
Again.
This week I have been mostly making chocolately goodness for the Salsathon on Sunday. I've been having nightmares about truffles!!
So to keep me going; here's a recipe for Rum Truffles -
200g Dark Chocolate
60ml Single Cream
30g Butter
1tsp Rum Flavouring (adjust to taste!)
Pot of chocolate sprinkles
Chop the chocolate into small pieces, and place in a large heat proof bowl.
Heat the cream and butter together in a small saucepan and stir regularly. The mixture should be very hot, but don't let it boil!
When combined fully pour the liquid over the chocolate. The heat from the cream will melt the chocolate - stir together gently until smooth and glossy. Add the rum flavouring and stir again.
Leave the mixture to cool slightly before refrigerating for at least two hours.
Remove from the fridge for about 30minutes - just to soften slightly.
Pour the chocolate sprinkles into a saucer
Using a pair of teaspoons scoop out dollops of mixture, and form into balls with your hands. Roll the balls in the sprinkles until they're well coated. (it helps if the ball is freshly rolled when you do this part - They're stickier then!)
This recipe makes about 20 truffles, depending on how big you make them... If you're not going to eat them immediately keep them refrigerated, but for no longer than a week.
