So I wanted some sort of sweet treat, something chocolatey. Not a cake or a cookie, something else. And what can be better than a decadent chocolate truffle? I made them yesterday and I’ve been thinking all day today about the other flavors that I’m going to try. Because I seriously need to make them more often!
For the ones you see here I used rum essence and just rolled them in cocoa powder but there are many other things you can do. These little bites of chocolate goodness will make a nice gift for the chocoholics in your life. Or you can keep them all for yourself 🙂
- 200g dark chocolate broken into pieces
- 1/2 cup heavy cream
- 20g unsalted butter
- rum essence (or any other you like)
- 1/4 cup unsweetened cocoa powder
Add the chocolate and heavy cream to a small saucepan/heatproof bowl. Fill a skillet with some water. Place the bowl directly in the water and heat over medium heat. Once the chocolate starts melting, stir it gently until you get a smooth mixture (don’t let the water boil. If needed, lower the temperature).
Remove from the heat and carefully mix in the butter and then the essence. Let it cool to room temperature. Cover and place in the fridge until it firms up, about 2-3 hours.
To shape the truffles, scoop small part of the mixture with a spoon and roll it in your hands (it’s pretty sticky) then coat in cocoa powder. Store in the fridge.