Ingredients for Rum Truffles
Chocolate 300 gm
Butter 100 gm
Icing sugar 100 gm
Egg yolks 5
Rum - dark/red 50 ml (Keep enough to allow for "evaporation")
Method
1. Cut the butter into small cubes and set aside until required
2. Sieve the icing sugar (also known as powder or confectioner’s sugar) and set aside until required
3. In a saucepan, bring 2cm of water to a boil and remove from the heat
4. Place the chocolate in a heat proof bowl and place this over the saucepan and allow to melt slowly, stir occasionally with a metal spoon (the water should not come into contact with the base of the bowl)
5. Add the butter and stir until combined
6. Stir in the rum (if you've not drunk it yet)
7. Add the icing sugar gradually, stirring until sugar dissolves
8. Remove from the heat and add egg yolks one at a time, beating with an electric mixer or wooden spoon (I use Mrs Wizz)
9. Cover the bowl and let sit until cool (do not refrigerate), the final mixture should be quite dry and stiff, if it is a little moist, add some more icing sugar
10. Remove a tablespoon of the mixture and roll in the hands into a ball, placing finished truffle onto a non stick tray or sheet of greaseproof paper
11. Before placing into small paper chocolate cups, the truffles may then be:
*lightly dusted or rolled in cocoa
*lightly dusted or rolled in icing sugar
*lightly dusted or rolled in chocolate Hundreds & Thousands
*dipped in melted dark chocolate
*dipped in melted white chocolate
*placed gently on the tongue and allowed to dissolve
When I was young I was called a rugged individualist
When I was in my fifties I was considered eccentric
Here I am doing and saying the same things I did back then and now I'm labelled senile
