Jamie Oliver's Chocolate Truffles

• Baking & Spices

  • 70 300 g quality dark chocolate, quality
  • 1 Cocoa powder, quality

• Nuts & Seeds

  • 50 g Almonds and hazelnuts, mixed

• Dairy

  • 30 g Butter, unsalted
  • 300 ml Double cream

• Beer, Wine & Liquor

  • 3 tbsp Spiced rum, dark

• Liquids

  • 1/2 tsp Water, orange blossom

Found on vikalinka.com

Description

Ingredients

• 3 tbsp dark spiced rum
• 300 ml double cream
• 30 g unsalted butter
• ½ tsp of orange blossom water
• 300 g quality dark chocolate (70%)
• 50 g mixed blanched almonds and hazelnuts
• quality cocoa powder

Directions

• 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!)
• 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.
• 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!
• Keep prepared truffles refrigerated in an airtight container.