Just a bite of these truffles sweeps you away to tropical flavours. For simple rum truffles, omit the coating and roll the centres in cocoa powder. Use good-quality chocolate, such as Lindt or Callebaut.
- Portion size 36 servings
- Credits : Holiday Best: 2008
- 3/4 cups whipping cream
- 1 cinnamon stick broken
- 2 gingerroot
- 1/4 teaspoon grated nutmeg
- 1/4 cup unsalted butter cubed
- 2 milk chocolate finely chopped
- 1 bittersweet chocolate finely chopped
- 2 tablespoons amber rum
- 1 1/2 cup sweetened shredded coconut
- 8 oz quality 70% bittersweet chocolate finely chopped
- 36 small pieces crystallized ginger
MethodPlace milk and bittersweet chocolates in heatproof bowl. In saucepan, heat cream with butter until butter melts and bubbles form around edge; pour over chocolate, whisking until smooth. Whisk in rum. Cover and refrigerate until firm, about 3 hours.
Using melon baller or teaspoon, drop by heaping 1 tsp (5 mL) onto 2 waxed paper-lined baking sheets to make 36 pieces. Gently roll each to round off. Refrigerate until hard, about 1 hour. Reroll to smooth edges; refrigerate. (Make-ahead: Refrigerate for up to 24 hours.)
Coating: Meanwhile, on baking sheet, toast coconut in 300°F (150°C) oven, stirring often, until golden and fragrant, 6 to 7 minutes. Transfer to shallow dish and let cool.
In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate, stirring until smooth.
Using candy dipping fork or 2 forks, dip each truffle centre into chocolate, tapping fork on edge of bowl to remove excess. Roll in coconut.
Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, about 2 hours. (Make-ahead: Refrigerate between waxed paper in airtight container for up to 2 weeks or freeze for up to 1 month.)
Nutritional facts Per piece: about
- Sodium 15 mg
- Protein 1 g
- Calories 97.0
- Total fat 8 g
- Cholesterol 10 mg
- Total carbohydrate 7 g
- Iron 6.0
- Calcium 1.0
- Vitamin A 3.0