Ingredients
For the truffles
- 115g unsalted butter, cold
- 260g dark chocolate melted and cooled
- 4Tbsp rum (60 ml)
For the coating
- 400g dark chocolate melted
- 20g cocoa
Directions
- In a bowl beat butter on a medium speed until soft (about 3 minutes).
- Add melted chocolate and mix until creamy (about 1 minute).
- Add the rum and mix on low speed until smooth.
- Cool for 5 minutes in the freezer.
- With an ice cream scoop, quickly roll truffle mix into balls.
- Cool for 1 hour in the fridge or 15 minutes in the freezer.
- Dip truffles in melted chocolate and let them dry in the fridge for 15 minutes.
- Dust with cocoa before serving.
For extra tasty truffles, add you favourite crushed nuts to the chocolate-butter mixture!