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5
Ingredients
225g milk chocolate, finely chopped
120ml double cream
1 to 2 tbsps dark rum, Grand Marnier, Bourbon, or other liqueur
40 to 75g unsweetened cocoa, icing sugar, sweetened ground chocolate, or finely chopped nuts
Method
1) Put the chocolate in a bowl. In a small saucepan or microwave, heat the cream to a boil. Pour the cream over the chocolate and shake the bowl gently to settle the cream. Cover with a plate or lid and set aside until the chocolate melts, about 5 minutes. Whisk the mixture until smooth and shiny. Stir in the rum or other flavouring. Cover the surface of the chocolate with cling film. Set aside in a cool place until the chocolate firms up, about 2 hours. (To speed this up set the bowl of chocolate over another bowl of ice and stir until the desired consistency.)
2) Line a baking sheet with greaseproof or parchment paper. Use 2 spoons to drop small mounds/balls of chocolate, about 1-cm to 2-cm high on the paper (depending on the size you want). Then chill your hands under a faucet of running cold water or by using an ice bath. Roll each chocolate mound between your open palms to make smooth round balls.
3) Pour the cocoa or coating of choice into a cake pan or on a plate. Roll the truffles in the coating or use a clean spoon to pour the coating on the truffles. Repeat with all the truffles. Refrigerate until ready to serve.
4) To serve, scoop the truffles out of the cocoa with a fork or a slotted spoon. Put the truffles in small candy cups and serve now or refrigerate until ready to serve.