Aztec Chocolate Truffles
Aztec Chocolate Truffles are so easy to make & taste sensational. Gently spiced. Hints of citrus, honey & rum. They are little bites of chocolate heaven.
Servings: 25 pieces
Ingredients
- 110 g Dark chocolate (I used 72%)
- 40 g Milk chocolate
- 150 ml Whipping cream (36% fat)
- 4 teaspoon Honey
- ½ Vanilla pod
- 1 Small cinnamon stick (about 7.5cm/ 3 inches long)
- 2 Strips fresh orange peel
- 2 Allspice berries - lightly crushed
- 1 tablespoon Dark rum
- Cocoa powder - for rolling
Instructions
- 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.