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Classical Chocolate Truffles with Rum




Source of Recipe


Internet


List of Ingredients




8 oz (225 g) semisweet chocolate
½ cup (1.2 dl) heavy cream
1½ tablespoons dark rum (or coffee or cream)
5 tablespoons cocoa powder (unsweetened)


Recipe



Break the chocolate into small pieces and melt it with cream and rum over hot water.
Whisk gently until the mixture is smooth.
Let it cool in the refrigerator overnight covered by plastic wrap.
Scoop a small tablespoon of chocolate mixture and roll the truffle balls in your hands; be careful to avoid melting the balls. The size (diameter) should be about 1 inch (2.5 cm). Alternatively, shape the truffles by using a melon baller.
Roll the balls in cocoa powder.
Store the truffle balls tightly covered in a refrigerator.