After Friday’s recipe, you may have some spare rum. And butter. Here is what to do with it.
Ingredients Makes 36-40
250ml whipping cream
100g milk chocolate, finely chopped
200g dark chocolate (minimum 70 per cent cocoa solids), finely chopped
25g unsalted butter, diced
2-3 tbsp dark rum
5 tbsp cocoa powder, for dusting
Heat the cream in a small pan, removing it from the heat just before it comes to the boil. Put the chocolate in a large bowl and pour the cream over the chocolate, stirring well until melted and smooth. Add the butter and enough rum to taste and mix well. Leave to cool and then pop in the fridge for 4 hours or overnight until set firm. Sift half the cocoa powder on to each of two large plates. One will be to dust your hands and the other to coat the truffles. Use a teaspoon to scoop up a walnut-sized piece of the truffle mixture. Press the palms of your hands into one of the cocoa powders to lightly coat and roll the truffle piece quickly into a ball. Roll it around in the cocoa powder on the other plate to lightly coat. Chill in the fridge for at least 30 minutes before serving.