Rum Truffles

Method

Step 1
Break up or grate chocolate, put into a microwave proof bowl.
Pour the cream over the chocolate
Place in the microwave on full power for 30 seconds
Remove and stir for one min it will barely have changed at this stage this is normal.
Step 2
Replace in the microwave on full power for a further 30 seconds
Remove and stir for one min you should start to see the chocolate melting it should look like chocolate milk.
Place back in the microwave on full power for 20 seconds
Remove and stir for one min if all the chocolate has melted then it’s ready if not replace for a further 10 seconds continue with 10 second busts till the chocolate is a smooth ganache.
add the Haitian rhum and the softened butter stir till smooth.
Step 3
If making truffles place in the fridge for 2 hours before moulding I use a melon baller to scoop out truffle shapes then dust my hands with cocoa powder and shape not too neat though they should look home made.
Step 4
Coat with any of the following
Cocoa powder, icing sugar, grated milk chocolate, dark chocolate white chocolate chopped nuts.
Store in an airtight container and eat within 4 days if you add a knob of butter at the start the shelf life is about 7 days.

Notes

Chocolate truffles are small balls of ganache dusted in cocoa powder or coated in chocolate and, sometimes, chopped nuts.

They’re rich and luxurious and often flavoured with alcohol, and named as such because they resemble freshly-dug truffle fungus.

Truffles are often served as petit fours at dinners

This recipe is so easy to make but taste so fantastic and you only need a bowl and a microwave!