Aztec Chocolate Truffles are so easy to make & taste sensational. Gently spiced. Hints of citrus, honey & rum. They are little bites of chocolate heaven.
Put the cream into a small saucepan with the honey, vanilla, cinnamon, peel and allspice. Heat until scalding (but not boiling). Take off the heat and let infuse for 20 minutes
Meanwhile chop the chocolate finely and put into a small mixing bowl
Strain the cream and reheat until scalding again
Pour the cream over the chocolate, give it a quick stir and then let it sit for 2 minutes for the chocolate to melt
Keep stirring the ganache until there are no lumps of chocolate left. Beat in the rum and chill in the fridge for 2-3 hours until set
Remove the ganache from the fridge 30 minutes before you are ready to roll
Sieve a tablespoon of cocoa powder into a flat bowl or saucer
Take teaspoonfuls of the ganache and roll into balls. Gently roll the truffles in the cocoa powder until fully coated
Store in the fridge for up to 5 days. Bring the truffles out an hour before serving to bring them back to room temperature
Notes
I use a mix of milk and dark chocolate but you can use all dark if you prefer.