Robyn's celebrity-endorsed Christmas truffle recipe
A long time ago, on a blog far, far away, I published my recipe for Christmas rum truffles, and I thought I would share it with you Dollymixers today.
Why? What's so good about my truffles?
Well, they're edible (which is a huge achievement considering that I can burn salad).
Secondly they were bigged up by one Belle de Jour in her first novel. In fact, she liked them so much that she dedicated her latest novel to li'l ole me, purely (as I understand it) on the strength of my little brown balls.
So follow me over the jump for the low-down on how to make these delicious sticky gobs of sweetness/rather pathetic excuses for name-dropping/guaranteed-to-underwhelm conversation points.
These are very, very, very easy to make (after all, I can manage it), and very, erm, tactile. If you don't dig the whole slow-melt vibe, just zap the chocolate in the microwave for a few minutes.
You may also want to try these with, or just add a bit of, melted white chocolate. DO NOT take them to the ballet to snack on. When the house lights come up, you WILL look like an interrupted coprophagiac. You'll smell like a gingerbread house, however. Mange!
150g (5 oz) dark chocolate
2 tablespoons of dark rum
150ml (¼ pint) double cream
24g (1 oz) butter
The peel from 1 orange
2 teaspoons of ground cinnamon
1 tablespoon of plain flour
1 tablespoon of cocoa powder
toasted nuts (optional)
1. Break up the chocolate and melt in a saucepan on a low heat, along with the cream and butter, and the cloves.
2. Grate the orange peel directly into the saucepan using a cheese grater; add a squeeze of juice if you like. After a few minutes, stir in the rum and add 1 teaspoon of cinnamon.
3. Keep stirring for about 3 minutes, then pick out the cloves and transfer the mixture to a bowl, and place this in the fridge overnight.
4. The next day, dust a wooden board with the flour, and sprinkle some cocoa powder and the remaining cinnamon over it too. If you're using toasted nuts, keep them on a plate nearby.
5. Take heaped teaspoons of the chilled truffle mixture and roll into small balls with your hands. Roll these in the flour/cocoa/cinnamon mixture (and then in the nuts if you like) and plop into petit-four cases.
Chill until ready to serve.
Image courtesy of Frank_BB's Flickr stream.