Chocolate Truffle/Rum Truffle

3 Hours. Includes setting time.

Serves 11 units

Author: Rajni Ram

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Living amidst Chocolate lovers, is like being in Chocolate heaven endlessly. There is a continuous supply of Chocolate Bars, Nutella, Chocolate Ganache, that is religiously stocked up by the two chocoholic people in my house. Sometimes I go into Chocolate Coma, and don’t want to think about them for a while. But then, since both my husband and daughter love them, I end up making a dessert with Chocolates anyway.

Over the years we have enjoyed the best Chocolate Truffles, and I have always wanted to try making them at home. They are very easy to make. For a teetotaller family, we make an exception of using Rum (alcohol) in 2 recipes- Truffles, and Plum Cake, and wine for Risotto.

Which kind of Chocolate to use– What I have learnt about cooking with Chocolates, is to always use the best quality, and not use mock chocolates available in the market. The ones sold in the baking isle are mostly mock ones, that are flavoured and have very little Cocoa in them. If in doubt, always use dark eating Chocolate. The ones that have 55% to 70% Cocoa are perfect for baking. Milk chocolate is not suitable for dessert making.

Chocolate Truffles are the easiest to make, even beginners or kids can make them by themselves. Made with just 3 ingredients- Dark Chocolate, Cream and a small quantity of butter. I have used low fat cream, instead of the full fat one, and it worked well for me.

Is using Rum necessary– Not at all. The Chocolate Truffles taste as delicious without Rum or any other syrup. Using Rum is completely optional. Feel free to add orange juice, or stuff the balls with Cranberries, or just keep them plain.

How to store Chocolate Truffle- The Truffles keep well in the refrigerator. At room temperature, they begin to melt. If planning on gifting homemade Truffles to your loved ones, have an ice pack ready until you reach them to their destination. I love gifting these homemade Rum Truffles around Thanks giving, and Christmas. Homemade edible gifts are always the best gifts.

Do check out Oatmeal Cookies, Blueberry Muffins, Bishop Nut Bread, which are also perfect for edible gifting.

To watch the making of Chocolate Truffles, head to the notes section.

Ingredients

Unsweetened Dark Chocolate Bar 150 gm broken or grated

Low fat cream 50 gm

Icing Sugar 1/8th cup

Butter 10 gm

Eating Dark Chocolate 125 gm

Rum 1.5 tbsp (optional)

Take the dark Chocolate Bar in a bowl, and add the cream. Put them in the microwave for 30 seconds. remove, and give a brisk stir. If some chocolate is still not melted, then microwave for another 20 seconds and stir.
Now add the icing sugar, and fold well. if using Rum, add that also, and stir everything well. Now put this mixture into the refrigerator for 1 hour. after an hour, the mixture should be scoop able, and you should be able to form a ball. If the Chocolate mixture is still gooey, then put it back in the fridge until it firms up further.
Remove, and using a scoop form Gooseberry sized balls of them. Put them back in the fridge until the Chocolate coating is ready.
To make the Chocolate coating, take the eating chocolate bar in a bowl (Please note that we used unsweetened chocolate bar preciously, and now are using eating chocolate which is sweet). Add the butter, and put them in the microwave for 30 seconds. Remove and stir briskly to form a glossy mixture.
Now get the chocolate balls out of the fridge. Drop one ball at a time into the Chocolate Fudge, and swirl it around with a fork, so as to coat it well. Pick up the coated Chocolate ball and place it on parchment paper. Repeat the process for all the balls. Place the Chocolate truffles in the refrigerator to set for an hour or two. The Chocolate truffles are now ready to indulge. Sprinkle some Cocoa powder over them or some sprinkles, or just enjoy them plain like I do.

Take the dark Chocolate Bar in a bowl, and add the cream. Put them in the microwave for 30 seconds. remove, and give a brisk stir. If some chocolate is still not melted, then microwave for another 20 seconds and stir. Now add the icing sugar, and fold well. if using Rum, add that also, and stir everything well. Now put this mixture into the refrigerator for 1 hour. after an hour, the mixture should be scoop able, and you should be able to form a ball. If the Chocolate mixture is still gooey, then put it back in the fridge until it firms up further. Remove, and using a scoop form Gooseberry sized balls of them. Put them back in the fridge until the Chocolate coating is ready. To make the Chocolate coating, take the eating chocolate bar in a bowl (Please note that we used unsweetened chocolate bar preciously, and now are using eating chocolate which is sweet). Add the butter, and put them in the microwave for 30 seconds. Remove and stir briskly to form a glossy mixture. Now get the chocolate balls out of the fridge. Drop one ball at a time into the Chocolate Fudge, and swirl it around with a fork, so as to coat it well. Pick up the coated Chocolate ball and place it on parchment paper. Repeat the process for all the balls. Place the Chocolate truffles in the refrigerator to set for an hour or two. The Chocolate truffles are now ready to indulge. Sprinkle some Cocoa powder over them or some sprinkles, or just enjoy them plain like I do.

Notes:

Do not compromise on the quality of Chocolate. You can use good quality Choco chips too.
For the Chocolate fudge a good eating Chocolate which is 55-80 percent dark works fine.
Like I mentioned earlier, Rum is just a flavouring, and not absolutely necessary. However, if you want a substitute for Rum, orange juice can be used. But just plain works well too.
If not comfortable melting Chocolate in a microwave use a water bath to do so, never directly melt Chocolate over the flame.

Making of Chocolate Truffles Video