This is a very fancy sweet and great for showing off to guests. To really show off to your guests, you can give these out in fancy boxes, customised with little features special for each guest.
As with most desserts, making sure you use the best quality Chocolate possible for cooking.
To make 30
400ml Double Cream
50ml Dark Rum, you can add more or less – depending on your taste
Zest of 1 Orange, grated on a Micro-fine Grater
400g Dark Chocolate, at least 70% Cocoa – broken into pieces
1. To make the Chocolate Ganache (the Truffle itself), pour the Cream into a heavy-based saucepan and bring to the boil gently with the Rum and Orange Zest. Pour the mixture over the Broken Chocolate pieces, slowly mixing all the time. When it’s all melted and smooth, place in the fridge for two to three hours, until completely set.
2. Remove the Chocolate Ganache from the Fridge, and pick somewhere cool to work. Place the Almond, Pistachio, Coconut and Cocoa Powder onto different plates.
3. Soak a Teaspoon in a bowl of hot water, then use to spoon a portion of the mixture out, then drop and roll into the dusting of your choice.
4. Once rolled in the coating, place on a sheet of baking parchment, then leave to set again in the fridge for another hour or so.
Try to keep as chilled as possible, to prevent any of the Truffles melting or losing their shape.
Photo Courtesy of: wiennat