Name: Temple Rum Truffles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: Europe
Ingredients: 115g Cold Unsalted Butter; 265g Plain Chocolate (50% Cocoa); 100ml Temple Rum; 400g Plain Chocolate (50% Cocoa); Cocoa Powder for Dusting

With an electric whisk on a medium speed beat the butter for 2-3 minutes until the butter has become soft and creamy.

Melt your chocolate until it becomes smooth, and all the chocolate has liquefied. I used a bowl over a saucepan of simmering water (bain marie), but you could use a microwave.

Once melted add the melted chocolate to the butter and on a low setting use your mixer to combine the two for about 30 seconds. The slowly add your rum and continue to mix for a further minute.

Place in the freezer for 15-20 mins or until firm enough to scoop out and handle, alternatively place in the fridge to cool but this will take a lot longer.

QUICKLY roll your truffles into balls and place on cling film lined tray and place back in the freezer for 20 mins or around an hour in the fridge to fully firm.

Once the truffle has firmed up melt the remaining 400g of chocolate and dip the balls into the melted chocolate and place back on the tray and return to the fridge for 30 mins to set.

Dust with cocoa powder before serving

Temple Rum Truffles

Temple Rum Truffles

Servings

Ingredients

Truffle Centre

Outer Coating

Directions

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