- 185g melted dark chocolate
- 125ml sour cream
- 250g digestives
- 60ml dark rum
- 150g chopped roasted peanuts
- 185g melted butter
- 25g coco powder
- 160g icing sugar
- 125g extra melted chocolate
- 90g coconut
chocolate rum truffles
Ingredients
Method
Make ganaché (mix cream and chocolate). Put in fridge. Roll into balls. Blitz biscuits, rum, peanuts, butter, coco and sugar. Mould round ganaché balls and put back in fridge. Roll in chocolate and coconut
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
