If the truffles become to soft to handle while rolling, place hands in a bowl of ice water for 20 seconds, then wipe dry immediately and continue rolling. Heat from your hands begins to melt the chocolate mixture, and cooling them will help to keep the mixture firm.
2 tablespoons rum (can substitute this with brandy, cognac or triple sec)
7 oz (200g) 70% dark chocolate (good quality chocolate such as Lindt is preferred, available in 100g blocks at some supermarkets)
2 tablespoons unsalted butter, room temperature
1 cup 35% whipping cream
Garnish options (for rolling truffles)
1 cup cocoa powder
1 cup sliced almonds, toasted and roughly chopped
1/2 cup chocolate sprinkles
1 cup toasted and ground hazelnut (or any other nut of choice)
1. Chop chocolate into approximately 1 to 2 cm pieces and place in a bowl.
2. Bring cream, rum and butter to a simmer
3. Pour over chopped chocolate and let stand for 2 minutes.
4. Once 2 minutes have elapsed, using a spatula, gently stir in circular motions, starting at the centre of the bowl and working outward until chocolate is completely melted and blended in.
5. Let mixture cool, and then chill in the refrigerator until firm, approximately 2 hours (longer if a larger batch is being made)
6. Using a spoon, scoop out 1-inch pieces of the firm mixture and roll between palms of the hands to round.
7. Once all the truffles have been rolled, half of the truffle rounds can be dropped, one by one, into a bowl of cocoa powder (or whichever garnish you choose).
8. Remove the truffles from the cocoa powder and shake in a sieve to remove excess powder.
9. Roll the remaining half of the truffles in sliced almonds (or whichever garnish you choose).
10. Place each truffle in a truffle or candy cup and serve or package into small boxes as gifts.