CHOCOLATE RUM TRUFFLES ~Waste not Want not!

My town Kannur, is a small one with very few people who are into serious cooking/baking. So I guess that's the reason why we don't have a regular supply of cooking chocolate, fresh cream, food colours, lasagna, dried herbs, celery,etc. So I have to either substitute for it or keep my eyes wide open while I travel :D

So whenever I see Fresh Cream on shelves, I just grab them. I had once picked up 10 packets together! Aparna knows that very well! :D

Last Saturday we had a huge order and I had some cream left after making Silky Chocolate Custard Pudding. I can never waste cream & had to use every bit left and that's when my mom gave me a signal that it doesn't stay fresh in the fridge for long! The next thing I knew was that I was making some truffles...something that I had been waiting to try for long.

CHOCOLATE RUM TRUFFLES

Recipe adapted from Joy Of Baking

Ingredients:

8oz semisweet or bittersweet chocolate, cut into small pieces

3/4th cup heavy whipping cream (I used 25% fat fresh cream)

2 tbsp unsalted butter ( I used regular butter)

2 tbsp rum

Cocoa powder for coating

Method:

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles

They are decadent and silky smooth! Never knew these brown beauties would be so easy to work with! We love ganache at home , so I knew this would be an instant hit and boy! I was not wrong! :)