When I was younger we would go to the bakery and then walk along the canal with whatever sweet or savoury treat we’d chosen. My favourite was an iced bun with a custard filling, my sisters favourite are Rum Truffles.
I am practising making Rum Truffles to perfect them in time for Christmas for her!
The recipe I used:
- 100ml double cream
- 25g salted butter
- 300g milk chocolate
- 50ml rum (I used Captain Morgan spiced rum)
- 100g chocolate to cover the rum balls in
The mistakes I made were not being able to roll the mixture into balls, next time I make rum truffles I will wear gloves and round them on the counter, rather than with a spoon.
Firstly you heat up the cream and butter, adding the chocolate at boiling point. Stir the mixture until it is combined and smooth. Whisk in the rum and then roll the mixture into small balls using gloves as it’s slightly sticky.
Place in fridge for an hour on a non stick baking tray. Melt the remaining chocolate and dip each truffle until coated. Placed in fridge on a baking paper to chill for an hour and package when ready.
The truffles were absolutely delicious and not too alcoholic, I loved the crunch when you bite into them from the chocolate coating and the inside was smooth and creamy. Considering I always thought truffles were complicated to make this was actually very easy as long as you wear gloves.