Chocolate Truffles

Named after truffles fungus due to their irregular shapes and “dirty” look, these confectionery are an absolute indulgence with their melt-in-your mouth texture. Chocolate truffles are traditionally made with a variety of centers: nougats, caramels, fruits, nuts and berries. The recipe that we have here is the swiss kind, made with ganache~cream, melted chocolate and liquor. Very easy to prepare, the only difficult part in making them is eating just one!

Makes 28 Servings

2/3 cup heavy cream
12 oz semi-sweet chocolate chips or chopped bars
2 tbsps butter
2 tbsps rum
1/3 cup unsweetened cocoa powder

In a saucepan, boil heavy cream.
Add chocolate, whisking continously until melted.
Remove from heat.
Stir in butter and rum.
Refrigerate until set and hardened, around one hour.
Using a tablespoon or small ice cream scoop, divide mixture into 28 balls.
Coat palms with cocoa powder to form mixture into rounds.
Refrigerate to set, around 15 to 20 minutes.
Toss truffle balls in cocoa powder to coat.
Keep in refrigerator until ready to serve.

TIPS:
1) Divide mixture into two and work in batches as mixture melts quickly.
2) Chill tablespoon or scoop to prevent truffles from sticking.
3) If preferred, truffles can be dipped in melted chocolate or coated with chopped nuts.