For an obsessive cake-maker, I really don't have much of a sweet tooth. Perhaps that's why I love these truffles. They are sinfully rich rather than sweet, and you really only need a couple at a time. They also make wonderful presents at birthdays or Christmas. Enjoy!
This recipe will make a lot of truffles - around 20 - 40, depending on the size that you make them.
40g unsalted butter
200ml double cream
200g best quality dark chocolate (70% is best)
4 dessert spoons spiced rum (e.g. Morgan's spiced, Sailor Jerry etc)
1. Melt the butter into the cream on the hob, stirring continuously until the mixture is just bubbling.
2. Remove from the heat, and stir in the broken-up chocolate.
3. Leave to cool a little, then stir in the rum, a little at a time so that the mixture doesn't curdle.
4. Pop the mixture into a freeer-proof container and put in the freezer for about 3 hours.
5. Once the mixture has set, use teaspoons to form it into little balls, and roll these into either dessicated coconut or cocoa powder to coat the outside.
Due to the cream in these truffles, they should really be eaten within 5 days of making. However, they freeze really well, so you can always make a giant batch and defrost as and when you want to use them.