About this recipe:These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a cool place, but not necessarily the fridge. Make sure you always use an airtight container! Be sure to use good quality chocolate!
240g plain chocolate, chopped
60ml double cream
2 tablespoons unsalted butter
50g chocolate cake crumbs
2 teaspoons dark rum
100g chocolate shavings
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Method Prep:10min › Cook:10min › Ready in:20min
Line a swiss roll tin with aluminium foil or baking parchment. Place chopped chocolate in a heatproof bowl.
In a saucepan, combine cream and butter. Place over low heat, and bring to the boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate shavings. Place on the prepared tray. Refrigerate 30 minutes or until firm.
Altered ingredient amounts.
I doubled the amount of cake crumbs as it was only liquid chocolate with the amount suggested. I also doubled the rum as I couldn't taste it with only 2 tsp, and it was for a present. - 26 Dec 2009