250g Dark Chocolate buttons
1 large tsp of clear honey
200ml thickened cream
1 tbsp Rum
Dutch Cocoa Powder to coat the truffles
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Step 1: Melt the Chocolate
Info on how to melt the chocolate can be found here
Step 2: Heat the Cream
Step 3: Add Cream and Rum to the Chocolate
Once the cream and chocolate are thoroughly mixed, add the Rum and once again mix until combined.
Step 4: Chill the Truffle Mixture
Step 5: Shape the Truffles
Step 6: Finnish the Truffles
Spread a layer of Cocoa on a plate. In turn, place each truffle into the Cocoa and roll it around until it is completely coated.
Once coated transfer to a clean plate and refrigerate until you are ready to eat them.
If you don’t have any Rum handy, other flavors that will also work with the truffles include orange liqueur or brandy.
Truffles can be coated in finely chopped nuts such as toasted hazelnuts or macadamias rather than Cocoa if you’d prefer.
If you are not familiar with the technique for forming quenelles using teaspoons, the truffles can be piped using a piping bag fitted with a 2 cm nozzle onto a baking sheet.