Rum Truffles
280 g Milk or Dark Chocolate, chopped
25 g Butter – salted
1 cup Double cream
3 Tbsp Captain Morgan dark Rum
cocoa powder for rolling
Freeze-Dried Strawberries for rolling
Method:
Step 1 – Pour the cream into a small pot and heat the cream over low heat until it is warm and the sides start to bubble. Make sure it doesn’t boil.
Step 2 – Add the chocolate and butter to a bowl and pour the hot cream over it. Let it sit for 5 minutes then stir it for a while until all the lumps have melted and the ganache is complexly smooth. Step 3 – Add the rum into the ganache and stir that in until it is completely incorporated.
Step 4 – Cover the bowl with cling film and place it in the fridge for at least 4 hours or overnight. The ganache will set so that you can scoop it and handle it in your hands.
Step 5 – Crush the freeze-dried strawberries and pour them into a small bowl or plate and pour the cocoa powder into another. Once the ganache has set scoop out 1 ½ tablespoons and roll it in your hands. Then roll it in the strawberries or cocoa powder and place in the fridge to set again.
