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How to make Dark chocolate and rum truffles

Yield = 32
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 2 x 200g pkts good-quality dark chocolate, coarsely chopped
  • 125ml (1/2 cup) thickened cream
  • 2 tablespoons rum
  • 1 x 375g pkt NESTLÉ BAKERS' CHOICE Dark Choc Melts
  • 100g white chocolate melts

Method

  • Step 1 Place the chopped chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth. Stir in rum. Place in the fridge for 4 hours or until the mixture is firm enough to roll into balls.
  • Step 2 Line a tray with non-stick baking paper. Roll 2 teaspoonfuls of chocolate mixture into a ball. Place on the prepared tray. Repeat with remaining chocolate mixture. Place in the fridge for 1 hour or until firm.
  • Step 3 Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth.
  • Step 4 Line a tray with non-stick baking paper. Divide the truffles into 4 batches. Remove 1 batch from the fridge. Use a fork or truffle dipper to dip truffles, 1 at a time, in the melted chocolate to coat. Gently tap the fork or dipper on the edge of the bowl to allow excess chocolate to drip off. Carefully place on the prepared tray. Repeat, in 3 more batches, with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.
  • Step 5 Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Set aside for 5 minutes to set.