These are perfect for last-minute presents - after all, who could resist a hand-made fresh cream truffle??? This recipe is from a book that is over 30 years old, clearly loved and used many times, judging by the chocolate and sugar residue on almost every page! Thank you Sainsbury's - your Chocolate Cooking book has brought me much pleasure, and lots of presents for grandparents, parents and friends.
Here, I have made double quantity: the rum ones are silver/icing sugar dusted, and the golden ones are Cointreau with orange. You can just see a little of the orange zest. I then wrapped the bottom part of the box in cellophane, before putting on the lid and sealing it with some pretty ribbon. Make sure you include a note of what is in the chocolates.
|Chocolate Rum Truffles|
Chocolate Rum Truffles
6oz/175g dark or milk chocolate (dark gives a better taste)
2 tablespoons double cream (single will do)
1 egg yolk
1 tablespoon rum (or other alcohol, eg Cointreau)
1 tablespoon cocoa powder
Lime zest (optional)
Gold powder or icing sugar with a bit of silver powder
Slowly melt together the chocolate and cream, then add the egg yolk and rum. Mix this thoroughly, then chill/leave to cool until it is relatively firm. If you want to be a purist, measure the truffles into 10g amounts before rolling into small balls. Otherwise do this by eye!
Put the cocoa into a plastic bag or a small bowl. If using, add a little lime zest. Shake each truffle until it is evenly coated with the cocoa. Put it into a small confectioner’s case and give each a little dusting of gold or silver powder.
This quantity will make about 20. Try to keep cool or refrigerated before use. I vary the recipe by using Cointreau with a couple of drops of orange essence. In the cocoa mix I use tiny pieces of orange zest.
You could use milk chocolate and chopped nuts, or vermicelli.