Basic truffle mixture

    3 days 20 min

    After you've made this basic rum truffle mixture, it's up to you how you finish them off. You could dip them in melted chocolate, or roll in chopped preserved ginger or your favourite chopped nuts. For the best flavour, this truffle mix should be made 3 days before eating or can be frozen to make sweets at a moments notice.


    Sussex, England, UK
    1 person made this

    Makes: 16 truffles

    • 140g dark chocolate
    • 145ml thick double cream
    • 25g butter
    • 2 tablespoons rum or brandy
    • 1 tablespoon Greek yogurt
    • 1 dessertspoon cocoa powder
    • 20g preserved ginger, chopped (optional)
    • Toasted almonds, chopped (optional)

    Prep:15min  ›  Cook:5min  ›  Extra time:3days setting  ›  Ready in:3days20min 

    1. Break the chocolate up in a food processor so that it resembles sugar.
    2. Heat the cream, butter and rum in a pan until it reaches a gently simmer. Carefully blend in chocolate until well mixed; stir in yogurt. Stir well to combine.
    3. Cool the mixture or freeze to use later. Once it's cool enough to handle and has firmed up a little, break off a little of the mixture at a time and roll into small balls using your hands; dust with cocoa powder and roll in chopped nuts. Refrigerate until set.

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