Rum Truffles
Share this Recipe
Ingredients
400g Novibloc Dark Chocolate (coarsely chopped)
200ml Elmlea Double Cream
2tbsp Rum
50g Unsweetened Cocoa Powder
Directions:
1. Add the cream to a saucepan over medium heat and turn it off just before it starts to boil gently.
2. Add the chocolate and stir well until it's completely dissolved.
3. Add the rum, mix and transfer to a bowl
4. Cover and refrigerate for 2-3 hours until it's hardened. It should be the consistency of hard plasticine.
5. Form into small balls and pass them through the cocoa powder.