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14 April 2014

Deep dark bitter chocolate. Dark, spiced amber rum. Melted together with butter and cream to form the most sinfully good truffles.

You can wrap 'em up beautiful to make the most perfect present, with a satisfying tang of naughty indulgence. Or if, like me, you enjoy a sneaky sweet treat now and then, smuggle these into that unused box in your fridge door and pop one into your mouth when nobody's looking.

Full credit goes to Mama B, who made these beauties and sent me back to London with a little boxful all to myself.

200g 70% cocoa dark chocolate
170ml double cream
30g salted butter
2 tbsp dark rum
cocoa powder for dusting

Measure the cream and butter into a small saucepan. Bring to the boil gradually, and while it's heating break the chocolate into pieces in a measuring jug. Once the cream has just boiled, remove from the heat and pour straight into the jug. Add the rum, then mix quickly until all the chocolate has melted, and the mixture has thickened into a smooth, silky and shiny ganache. Cover and put in the fridge for 3-4 hours to set hard.

Once the truffle mix has set and is cold through, spoon a few tablespoons of cocoa powder onto a plate. using a teaspoon as your measure, take small scoops of mixture, roll in your palms to create a ball, then coat in cocoa powder. It's a good idea to keep you hands cold to avoid things getting too messy.

Aren't they beautiful? Mama did good. 

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  1. Oh JUST the thing for beating revision blues! I'll be putting a generous glug of amaretto in these babies... exquisite photography as usual xxx



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