Chocolate truffles are super easy to make, and are also great fun for kids (aside from the mess it might create) and for something the adults may enjoy too if you wanted to add a bit of rum to warm your tummy. I adapted a recipe from Jamie Oliver to include a bit of rum and exclude the chilli powder. I’m not a big fan of chilli + chocolate. For the outside of the truffles you can basically roll it in whatever you like, I chose three coatings, hazelnuts, coconut and cocoa powder. You could also drizzle some white chocolate on top or roll it in some sprinkles of your choosing.
Choc Rum Truffles (Jamie Oliver)
Cooking Time: 25min (plus chilling time)
250 g good-quality dark chocolate (70% cocoa solids)
125 ml double cream
25 g butter
1 pinch of sea salt
1 tbs rum
1 large handful of hazelnuts, bashed up
50 g good-quality cocoa powder
50g desiccated coconut
1. Break the chocolate into little chunks and place in a heatproof bowl.
2. Fill a small pot with enough water but don’t allow the heatproof bowl to touch the water. Heat until it starts simmering, reduce heat if required.
3. Place the heatproof bowl onto the pot and let the chocolate melt, whilst stirring.
4. Once the chocolate is almost fully melted, add the cream and butter.
5. When it’s all combined, take off heat, add the salt and rum and stir until mixed well. (I made one half rum using 1/2tbs and the other plain)
6. Cover and refrigerate for at least 3 hours or until set.
7. In the meantime, toast hazelnuts and bash them into fit bits and place in a shallow bowl. Alternatively, you can chop the hazelnuts coarsely.
8. Place the cocoa and desiccated coconut in another two separate bowls.
9. Once chocolate mix has hardened a bit, scoop out little balls (a melon baller works well) and place into one of your bowls and coat the truffle well. You can shape it a bit more if required.
10. Pop the finished truffles in the fridge to harden a bit more.