Rum Truffles

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Confectionery Recipe = Rum Truffles

50 g dark chocolate
50 g milk chocolate
25 ml cream
75 ml sifted icing sugar
1 ml vanilla
20 ml dark rum
cocoa powder or chocolate vermicelli.

Melt chocolate over simmering water - don’t allow it to get too hot. When melted, stir in cream, icing sugar, vanilla and rum. When smooth, turn onto a plate, spreading about 2 cm thick. Place a sheet of greaseproof paper directly on the surface and chill for a few hours until firm.
Roll into small balls and then roll the balls in cocoa powder or chocolate vermicelli. Place in small paper cups, and keep in fridge.