I heart chocolate and love to embrace the opportunity at Easter time to try out a few recipes with a distinctly chocolate flavour. This year because of some brilliant aligning of the stars, people in Oz scored a 5-day long weekend as Easter and Anzac Day lined up. Talk about fabulous! So over those days GG and I were going to catch up with my family and also his so we decided it might be nice to make some chocolate truffles to take along as an Easter treat.
I searched on www.taste.com.au, one of my favourite recipe websites, and found a basic truffle recipe and decided to do two batches – one lot with dark chocolate and rum and some white chocolate truffles with a splash of Baileys. I’d made ganache in the past but always nice to have another go. So I referred to the following recipe for my base – Dark Chocolate and Rum Truffles
(http://www.taste.com.au/recipes/23965/dark+chocolate+rum+truffles)
- 2 x 200g pkts good-quality dark chocolate, coarsely chopped – I went with Cadbury’s Old Gold
- 2 x 200g pkts good-quality white chocolate, coarsely chopped – I went with Cadbury’s Dream
- 125ml (1/2 cup) thickened cream
- 2 tbs rum (I may have been a smidge more liberal than this with the rum)
- Cocoa powder for dusting
- Coconut for coating
What to do….
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.
Similar story for the white chocolate……
Place in the fridge for 4 hours or until the mixture is firm enough to roll into balls.
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.
Fill a bowl with some cocoa powder and dust dark chocolate balls lightly.
Fill another bowl with coconut for the white chocolate and coat these.
Back in the fridge
All done!
Felt nice to take along something that we’d made ourselves. They were very, very rich. One or two with a cup of tea seemed to be the way to go. They are pretty easy and you can mix up the flavours however you fancy 🙂
Happy Easter!
perthmunchkin 
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