Homemade Chocolate Truffles Rum and Orange
Tasty valentines treat. Scatter with some dried rosebuds.
4 people
0 minutes
240 minutes
Ingredients
- 4 tbsp Almonds chopped, for coating
- 25 g Butter unsalted
- 2 tbsp Cocoa Powder with a sprinkle of sea salt
- 2 tbsp Dark Rum
- 4 tbsp Desiccated Coconut
- 150 ml Double Cream
- 1 tbsp Greek Yoghurt
- 150 g Quality Dark Chocolate at least 75% cocoa solids
- 4 tbsp SuperValu Goodness Pistachio Nuts chopped
- 1 - SuperValu Signature Tastes Clemengold zest only
Method
- Put the cream, butter and rum and orange zest in a small saucepan and bring these to simmering point.
- Break the chocolate into squares and place it in the bowl of a food processor. process the chocolate until it looks granular, like sugar.
- Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth, blended mixture.
- Now add the yoghurt and blend again for a few seconds.
- Next transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with cling film and refrigerate for 4-5 hours or preferably overnight.
- When you are ready to make place the cocoa power in a saucer and roll the truffle into a ball and coat in cocoa, nuts or coconut. Repeat. It gets a bit messy but delicious.
