About this recipe:These heavenly rum chocolate truffles are a favourite around Christmas and I so enjoy making a huge batch and giving them away as gifts. I use the Bournville® chocolate as I find it has the best texture for this recipe, but you can experiment.
Makes: 20 rum truffles
170g Bournville® chocolate
2 tablespoons single cream
1 egg yolk, beaten
1 tablespoon rum
1 tablespoon cocoa powder
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Method Prep:25min › Cook:3min › Ready in:28min
Melt the chocolate slowly in a pan with the cream. Remove from the heat then add the egg yolk and rum. Mix thoroughly then chill for 1 hour until firm.
Remove from the fridge and roll a tablespoon of mixture into a ball. Dust with cocoa powder. Repeat with remaining mixture, then chill.
You want the chocolate to be pliable, so do not leave it in the fridge for too long. The chocolate should warm up in your hands just enough to melt the outer layer needed for the cocoa powder to adhere to the truffle.