Chocolate Rum Truffles

I used to wonder why people call these tiny delights truffles, because the much-prized fungi from Europe is also called truffle. It turned out that it's because choc truffles, rolled in cocoa powder, resemble the turd-like fungi truffles especially if you don't roll them into round balls. Did I just spoil truffles for you?

Choc truffles are basically choc ganache that's chilled and rolled into cocoa powder, shaved choc or toasted nuts. These truffles remind me of last Christmas when Yi made a batch of lovely cornflakes truffles. I'm sticking to the classic truffles, sure to please every palate. Christmas is less than 2 months away, so get into the holiday mood and plan your menu now!

1/2 cup heavy/thick cream
2 T unsalted butter

1 t corn syrup*
250g good semi-sweet chocolate, chopped
1/4 c cocoa powder, sifted
3 T rum
1/2 cup dark choc,melted(for dipping)

1. Put chopped choc, cream, corn syrup and butter in a small pot and melt in a pot of boiling water. Do not overheat. Remove from heat, add the rum and let cool. Chill in the fridge till semi-firm.

2. Using two teaspoons, shape choc into tiny balls and chill again. You can work in batches because the ganache melts easily in hot weather.

3. When choc balls are very firm, dip them into the melted dark choc, drop onto the sifted cocoa powder, roll into round balls in your palms and put into tiny paper cases. You can omit this step of dipping into melted choc if it's too much work and roll the choc balls in step 2 into sifted cocoa powder but it's not as luxurious...

You can also roll the choc balls over some toasted, chopped nuts such as almonds or hazelnuts. Other variations are adding coffee liquer such as Kahlua, or Grand Marnier and so on. Try putting a toasted hazelnut in each for a crunchy truffle. There you go, forget about buying those expensive truffles this Christmas.

* refer to 'comments'