Preparation time: 20 minutes
Cooking time: None, sets in the fridge
Serves: Depends! Makes enough for about 4-5 gift boxes
Dietary guidance: v
14 oz of plain chocolate
225ml cream - room temp
2-4 Tbsp (a glug) of rum or other liqueur
Finishings - Coat in melted chocolate, roll in sprinkles etc
All you have to do to make the truffles is melt the 14 oz of plain chocolate,
then whisk in the 225ml cream (which is slightly easier if you heat the cream a bit first so it doesn't make the chocolate too cold).
Then whisk in about 2-4 Tbsp of whatever liqueur you're using.
Let that cool till it's firm enough to handle without getting too sticky, but without being rock solid either. You can speed this up by pouring it into a large shallow dish or a big plate.
Just scoop up a tablespoon or so of the mixture and roll it into a ball with your hands - fairly quickly or it'll melt all over you.
Then put the balls onto a plate or baking parchment and put them in the fridge.
When they're thoroughly cold you can melt some more chocolate in a bowl and dip the truffles in this and push them about with a spoon until they're well coated (but not dripping). Then put them on baking parchment and use a finger to lightly push the chocolate into swirly peaks. It can get a bit messy and you have to wash your hands after every few but it looks really professional. If you can't face the messiness you can just roll them in a mixture of icing sugar and cocoa, or in chocolate sprinkles or even dessicated coconut.