Rum Truffles

Amazing balls of chocolatey, boozy goodness.

Ingredients:

• 100g plain chocolate (60% cocoa solids minimum!!!)
• 50g butter
• 1 egg yolk
• 50ml good (but not amazing) dark rum
• 150g icing sugar
• 100g crushed digestive biscuits
• 50g vermicelli

Method:

1. Melt the chocolate and butter together in a bain Marie
2. Allow to cool then mix in the egg yolk and rum.
3. In a separate bowl, weigh out biscuit and icing sugar.
4. Mix the melted chocolate mixture into the dry ingredients, until a stiff dough-like mixture is formed.
5. Allow to cool for around an hour in the fridge.
6. Using a teaspoon, scoop a good dollop of the mixture out, and using suitable gloves, or with well washed hands, form a sweet sized ball. Drop this into a plastic bag of vermicelli and shake the bag until the truffle is covered.
7. Place on a tray, or preferably into mini sweet sized cupcake cases (a Ferrero Rocher box works well for this) and continue until you have used all the mixture.

Alternative variations:

Dark and Stormy truffles:

Replace digestive biscuits with ginger biscuits, add the reduced juice and zest of 1.5 limes.

Light and Stormy truffles:

Replace digestive biscuits with ginger biscuits, add the reduced zest and juice of 1.5 limes, swap dark chocolate for white chocolate, and finish in a bag of desiccated coconut instead of vermicelli.