chocolate rum truffles

lee clark

lee clark

12th January 2011

chocolate rum truffles

Make ganaché (mix cream and chocolate). Put in fridge. Roll into balls. Blitz biscuits, rum, pea...

Ingredients

  • 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

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