Ingredients for Dark Chocolate And Rum Truffles
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How to Make Dark Chocolate And Rum Truffles
- Finely chop 200g of dark chocolate (70% cacao or higher).
- Place the chopped chocolate and 100ml of heavy cream in a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water).
- Stir gently with a metal spoon until the chocolate is completely melted and the mixture is smooth and glossy.
- Remove from heat and stir in 2 tablespoons of dark rum (adjust to your taste).
- Cover the bowl and refrigerate until the mixture is firm enough to roll into balls (at least 2-3 hours).
- Line baking trays with baking paper.
- Once firm, roll the chocolate mixture into 1-inch balls.
- Place the truffles on the prepared trays.
- Refrigerate for at least 1 hour, or until firm.
- Melt 150g of dark chocolate melts in a heatproof bowl over a simmering water bath (double boiler method), stirring until smooth.
- Divide the truffles into two batches.
- Remove one batch from the refrigerator.
- Use a fork to dip each truffle into the melted dark chocolate, ensuring it's fully coated. Gently tap the fork against the bowl to remove excess chocolate.
- Place the dipped truffles back onto the prepared tray.
- Repeat with the remaining truffles and melted dark chocolate.
- Let the truffles sit at room temperature for 10 minutes to set.
- Melt 50g of white chocolate melts in a heatproof bowl over a simmering water bath, stirring until smooth.
- Drizzle the melted white chocolate over the set truffles using a fork.
- Refrigerate for 5 minutes to allow the white chocolate to set.
- Store the truffles in an airtight container in the refrigerator. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
46g
Carbs
3g
