Dark Rum Truffles (Cunard)

250ml (1 cup) whipping cream

100g (3.5oz) quality milk chocolate, finely chopped

200g (7oz) quality dark chocolate, finely chopped

25g (1oz) unsalted butter, diced

2-3 tbsp. dark rum (Bermuda Gosling’s Rum is our chef’s favorite!)

5 tbsp. cocoa powder, for dusting

Heat the cream in a small pan, removing it from the heat just before it comes to the boil.

Put the milk and dark chocolate in a large bowl and pour the hot cream over the chocolate and stir well until melted and smooth.

Add the butter, and rum to taste, and mix well. Leave to cool.

Once cooled, cover the chocolate mixture and transfer to the fridge for at least four hours, or overnight.

Line a large tray with parchment paper. Sift half of the cocoa powder onto two large plates (one to dust your hands and the other to coat the truffles).

Use a teaspoon to scoop up marble-sized pieces (approx. 15g, ½ oz.) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates, then use them to lightly coat and quickly roll the truffle piece into a ball.

Roll the truffle in the cocoa powder on the other plate to coat, then place on the tray.

Repeat these steps to use up all the mixture (which should make approximately 40 truffles). Cover and chill them in the fridge for at least 30 minutes before serving.

Add more rum for a deeper flavor, omit entirely or try substituting for a different alcohol such as Baileys, whisky or brandy.

When making the truffles don’t roll the chocolate in your hands for too long or it will begin to melt.

It’s best to have cold hands for making the truffles – try rinsing with cold water and drying before you begin.