Chocolate Rum Truffles

Who doesnot love chocolate? I haven't met many people who will say no chocolate. And, even if one doesnot like I don't mind, I will have more to eat ;-). Here is something, I tasted first on a trip to USA.

When we went to the Ghirardelli Chocolate Shop in San Fransisco, we fell in love with it. You roll your eyes and all you can see is a variety of chocolates. We bought an assortment of chocolates and one of them were truffles. I have tried to make it at home and I would say it was preety worth the effort coz there is not much effort and the taste is great.

Check Out here for interesting recipes from Ghirardelli.
However this recipe is adapted from 'Joy of Baking'. Have a look at this site. It's pictures will make you drool.

For these truffels I used:
200 gm Milk Chocolate Bar.
100 gm Plain Chocolate Bar.
200 ml double cream.
40 gm unsalted butter.
2 tbsp rum.
Cocoa powder for coating.

Makes 30-35 truffles depending on the size on makes.

Process:
Chop the chocolate bar into small peices and keep it aside in a pan. In another pan heat the cream and butter over medium heat and bring it to boil. Pour it over the chopped chocolate bars and let it stand for 5 minutes. Add rum and whisk it until smooth. Let it cool down and then refrigerate it over night. When the truffle mixture is firm roll them into small balls. Using a icecream scoop will help in giving them the shape. Roll them in cocoa powder and refrigerate them. It can be stored for 3-4 weeks in refrigerator. Bring it to room temperature while serving.

Variations: Use icing sugar or shredded coconut for coating the truffles.

Sending this to Jagruti's Event - Joyful Eating Whilst Travelling.

Enjoy!!