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    Work quickly to avoid the mixture melting. Do not worry about getting a perfect shape.

    Makes 30

  • 200g Mortimer chocolate powder
  • 50g butter
  • 142ml double cream
  • 1 tablespoon rum
  • 20g of chocolate powder (for coating)

Method

Melt the butter with the rum in a saucepan over a very low heat. Add the chocolate powder and stir until melted and glossy, remove from the heat.

Whip the cream until just thick in a mixing bowl. Beat half of the cream into the melted chocolate. Then fold the chocolate into the remaining cream. Chill in the fridge for 1 hour

Sprinkle the palm of your hand with chocolate powder and shape teaspoons of the mixture into round truffles.

Chill in the fridge for at least 1 hour.








Chocolate rum truffles