Every so often I feel a bit indulgent, and these boozy caffeinated confections are just the treat for a luxurious end to an evening. They are so impressive as an after dinner treat and they will add a sophisticated air to your dinner party, yet they're deceptively easy to make. You can make them days before your dinner party, but you are going to need some self restraint to not finish them off before your guests arrive. You can store them for up to 2 to 3 weeks in the fridge and bring them up to room temperature for serving.
Ingredients:
- 100 ml whipping cream
- 350g dark chocolate drops (or finely chopped up pieces)
- 100g sifted icing sugar
- 60ml warm rum
- Double shot of espresso (I used the Tanzania Mamsera)
- 50g cocoa powder for dusting
Method:
- Gently heat the cream in a saucepan. Don't boil the cream but it needs to be hot enough to melt all of the chocolate.
- Remove the cream from the heat and add the chocolate pieces to the cream. whisk until all the chocolate is melted and you have a smooth mixture.
- Whisk the icing sugar into the mixture.
- Pour in the warm rum and the espresso shot and whisk again until smooth.
- Cover with cling film and place in the fridge to set for about 6 hours.
- When the mixture is set it should be hard enough to handle and shape with your hands. Divide the mixture into bite sized portions, using a melon baller or tablespoon. Coat your hand with some cocoa and roll into balls with your hands and then lightly roll the balls in cocoa.
- Leave to harden in the fridge until you are ready to serve.
One bite of these melt-in-your-mouth truffles will leave you wanting more. Pair this with a great after dinner port for a Michelin Starred end to your dinner!
I've paired this with a personal favourite of mine, the De Krans 2007 Cape Vintage Reserve Port. I was lucky enough to get hold of a few bottles some years ago, and they just get better with age, making a perfect pairing with dark chocolate.
Variations:
Create you own signature truffles with these variations:
- Instead of dusting cocoa over the top, roll the finished truffles in nuts, or sprinkles.
- You can also try dipping the finished truffles in tempered chocolate.
- Use any other liqueur instead of rum. Cherry liqueur works well.
- Add some crushed candied mint (or crushed peppermint crisp chocolate) to the mixture right at the end before chilling.