Chocolate truffles
Ingredients:
- 300g double cream
- 50g butter
- 300g dark chocolate
- 30g cacao powder, and more for coating
- 0.25 teaspoon salt
- 80g dark rum
Methods:
- Cut chocolate into small pieces. Cut butter into pieces.
- Gently heat the cream and butter until butter melts completely (that means the cream is hot enough to melt chocolate too).
- Remove from the heat, add chocolate, cacao powder and salt into the cream, gently mix, let it sit and melt for a moment. Add rum and mix gently until all the chocolate has melted.
- Hand blender the mixture until it looks smooth and luxuriously glossy.
- Refrigerate the mixture until cold.
- Make your hands cold by washing them in cold water.
- Use a spoon and your hands to make small balls of chocolate mixture, arrange them on a plate.
- Refrigerate the plate with the truffles until cold.
- Put a bit of cacao powder in a glass jar, add several truffles, close the lid and gently shake to coat the truffles. Proceed until all the truffles are coated.
- Refrigerate the plate with the truffles until cold.
- Transfer into a closed container, store in the fridge.
Inspired by: bbcgoodfood.com