Rum Truffles

1. 1

   Put the chocolate into a large heatproof bowl.

2. 2

   Add the coffee and cream.

3. 3

   Set the bowl over a pan of barely simmering water and leave until the chocolate has melted.

4. 4

   Stir the mixture occasionally.

5. 5

   Remove the bowl from the pan.

6. 6

   Using hand-held electric whisk, whisk the chocolate mixture for 10 to 15 minutes, until thick enough to stand in soft peaks.

7. 7

   Add the rum and whisk for a further 2 to 3 minutes.

8. 8

   Using a rubber spatula, scrape the mixture into a small bowl.

9. 9

   Cover and refrigerate for about 1 1/2 hours or until firm but not solid.

10. 10

    Chill a baking tray.

11. 11

    Sift the cocoa over the chilled baking tray.

12. 12

    If the chocolate mixture is very stiff, work it with a wooden spoon until just softened.

13. 13

    Drop teaspoonfuls of the mixture onto the cocoa.

14. 14

    Lightly coat your fingertips, by pressing them into the cocoa.

15. 15

    Shape each heap into a ball between your fingertips, then roll in the cocoa until evenly coated and place in a petit fours paper case.

16. 16

    Continue making truffles in this way until all the mixture is used.

17. 17

    Chill for about 5 minutes to firm.

18. 18

    Pack in a pretty box with waxed paper between layers to prevent sticking.

* Per serving · 4 servings · Values may vary.

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