Truffles Recipe CD Veg Confectionery
20mins plus setting
Cold Vegetarian Alcohol Sweets Chocolates
Gluten Wheat free Eggless
Click here to watch the Video
150g/+5oz Good Quality Plain Chocolate
150ml/5fl.oz. Double Cream
2-3 tbsp Rum
Icing Sugar for dusting
Cocoa Powder, Chocolate Vermicelli or
flakes for coating
1. Break the chocolate into very
small pieces, place in a large mixing bowl and set
2. Place the cream in a small saucepan and heat over
a medium/high heat to almost boiling point.
3. Immediately pour the hot cream over the
chocolate pieces and mix with a wooden spoon until
the chocolate has melted.
4. Add the rum and mix vigorously
until all the ingredients are well incorporated and
you have a smooth shiny mixture. Set aside uncovered at room
temperature for 1 to 1½ hours until the mixture has
5. Line a baking sheet with clingfilm
or parchment paper. Dust your hands with icing sugar,
then take a teaspoonful of the chocolate mixture and
roll into a ball about the size of a small walnut.
6. Roll the ball in the cocoa powder
or chocolate vermicelli/flakes to coat on all sides
and place on the lined baking sheet. Repeat until all the mixture has
been used up, spacing the balls on the baking sheet
so they don't touch each other. Place in the refrigerator for 4-8
hours until set. Once set, keep in an airtight
container in the fridge for up to 2 weeks.
To give as a
Place each truffle
in a petit four case or small foil cup. Place a large piece of
cellophane wrap in the bottom of a tin or box, leaving enough to bring it
up and over the top of the truffles before closing. Place the truffles in
one layer on top of the cellophane, cover over with the excess cellophane and
close the tin/box.
Wrap with a gold ribbon and a matching gift tag.