We know everyone’s probably sick of it by now but nevertheless this week’s recipe is Christmas themed. (At least it’s only once a year!) These deliciously tempting truffles are great for the run up to Christmas, on the day or even as a special gift. Without further ado, Sri Lankan coconut and dark rum snowball truffles…
Ingredients:
200g Sri Lankan coconut chocolate
100g clotted cream (being from Cornwall, we always recommend Rodda’s!)
1 – 2 tbsp dark rum
50 – 100g desiccated coconut
Method:
The great thing about these truffles is that there’s no need for tempering or any of that fancy shmancy stuff. Just microwave your chocolate for 20 seconds at a time, stirring in between, until it’s all melted. Then add in your clotted cream and rum, and stir until it makes a beautiful creamy mixture. Refrigerate until it’s set hard enough to handle – usually around an hour. Scoop up a teaspoon at a time and roll into balls (you might want to wear some gloves for this – it can get messy!). Once you’ve formed your truffles, pop them into a bowl of desiccated coconut and roll until they’re covered.
Whether you choose to box them up as a gift or eat them straight away, these will knock your socks off! If you want to keep them for a later date, remember to keep them in the fridge – no one likes gone off cream… Enjoy!