Jamie Oliver's Chocolate Truffles
Makes 30 truffles
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp dark spiced rum
- 300 ml double cream
- 30 g unsalted butter
- 1/2 tsp of orange blossom water
- 300 g quality dark chocolate (70%)
- 50 g mixed blanched almonds and hazelnuts
- quality cocoa powder
Instructions
- 1
Pour the rum into a pan and heat gently on a medium heat, then set fire to it with a match (stand back!). As the flames begin to subside, add the cream and bring to a gentle simmer. Remove from the heat and stir in the butter and orange blossom water. Once the butter has melted, add a pinch of sea salt, then add broken chocolate, cover with a lid for 30 seconds, then stir. If the mixture splits, add a splash or two of boiling water. (I added 3!)
- 2
Pour your chocolate mixture in a medium sized bowl and refrigerate for 4 hours to set. Toast the nuts and then chop them up finely.
- 3
Scoop the chocolate mixture with a round spoon and form your truffle with another to give a rounded shape, then dunk the truffle in chopped nuts or cocoa powder. Alternatively, you can dip your truffles into melted chocolate!
- 4
Keep prepared truffles refrigerated in an airtight container.