- 6 T cream
- 300 g 60% dark chocolate, chopped
- 150 g unsalted butter
- 3 T rum
- 125 g cocoa powder
- 60 g icing sugar
Bring the cream to the boil in a heavy-based saucepan, remove from the heat and allow to cool.
Melt the chocolate in a doubleboiler, then pour the cream into the melted chocolate and stir until fully incorporated. Remove from the heat and allow to cool to room temperature.
Beat the butter until pale and doubled in volume. Gradually pour the melted chocolate into the butter and stir until fully incorporated. Mix in the rum. Clean the sides of the bowl and chill until firm.
Sieve the cocoa powder and icing sugar into a shallow bowl.
Dip a melon-ball scoop into hot water, dry, then scoop balls from the chocolate. Roll in the cocoa powder and icing sugar mixture.
Bring any remaining chocolate ganache back to room temperature and, using a palette knife, press it back together to form a block and store in the refrigerator.
Cook’s note: Chocolate truffles can be made in advance and stored in an airtight container.