Catherine Brown

Rum Truffles

Preparation info
  • Yield:

    20–28

    • Difficulty

      Medium

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

This name comes from the similarity to the earthy fungus: dark, intense and a rare treat.

Ingredients

  • 200 g (7 oz) best quality plain chocolate
  • 75 ml (3

Method

To Make

Break the chocolate up finely (this can be done in the food processor). Put into a bowl. Heat the cream to boiling point and add the butter and rum and mix through. Pour over chocolate and blend till smooth and all the chocolate is melted. Pour onto a large flat plate and chill in the fridge until it is set and firm enough to shape.

T