Chocolate Rum Truffles

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.