Lorraine Pascale Jamaican rum truffles recipe on How To Be A Better Cook

Lorraine Pascale makes delicious Jamaican rum truffles on How To Be A Better Cook.

Lorraine says: “Super-tasty, impressive, messy but easy treats. Omit the rum for the teetotallers among you or ramp up the rum to three tablespoons for a good rum flavour. These truffles freeze very well.”

The ingredients are: 250ml whipping cream, 100g milk chocolate, finely chopped, 200g dark chocolate, finely chopped, 25g unsalted butter, diced, and 2-3 tbsp dark rum and 5 tbsp cocoa powder, for dusting.

To prepare the truffles, heat the cream in a small pan, removing it from the heat just before it comes to the boil.

Meanwhile, put the milk chocolate and dark chocolate in a large bowl and, once the cream comes off the heat, pour it over the chocolate. Stir well until melted and smooth.

Add the butter and enough rum to taste and mix well. Leave to cool and then cover the chocolate mixture with cling film and transfer to the fridge for at least four hours, or overnight to all the chocolate to be set firm.

Line a large tray with parchment paper. Sift half of the cocoa powder onto each of two large plates.

Use a teaspoon or melon baller to scoop up walnut-sized pieces (about 15g) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates to lightly coat and roll the truffle pieces quickly into a ball.

Roll the truffle around in the cocoa powder on the other plate to lightly coat and place on the tray. Repeat until all of the mixture is used up to give about 40 truffles in total, pressing your hands into more cocoa powder when necessary to avoid sticking.

Cover and chill in the fridge for at least 30 minutes before serving.