Step-by-step chocolate truffles

Makes about 25 truffles

200g good-quality milk chocolate

1/4 cup (60ml) thickened cream

1 tbs dark rum or liqueur of choice

200g chocolate melts

1. Place the milk chocolate and cream in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir chocolate mixture until chocolate melts and mixture is smooth. Remove from heat. Add the liqueur and stir to combine. Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.


2. Use a teaspoon to scoop out 11/2 teaspoonsful of chocolate mixture and use your hands to roll into a ball. Place on a plate or oven tray lined with baking paper. Repeat with remaining chocolate mixture. Cover with plastic wrap and place in the fridge for 30 minutes to firm.


3. Place the chocolate melts in a heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir until chocolate melts and mixture is smooth. Remove from heat.


4. Line an oven tray with baking paper. Use a fork to dip a truffle into the melted chocolate to evenly coat. Remove truffle, tapping the fork gently on the edge of the bowl to remove any excess melted chocolate. Transfer to the lined tray. Repeat with remaining truffles and melted chocolate. Set aside for 30 minutes to set.

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Recipe: Sarah Hobbs.   Photography: Rob Palmer