It’s the time of year to dust off the cocktail shaker and get experimental with the random bottles at the back of the drinks cabinet, with mixed levels of success and hangovers. Or a less painful way would be to make these Dark and Stormy Cocktail Truffles. Rich chocolate truffles infused with a healthy measure of spiced rum, fresh lime zest and a slight fire note from stem ginger to really get you in the festive spirit. You can get super flouncy with the decoration of these truffles, but I kept them fairly simple rolled in cocoa powder and of course my favourite a bit of gold lustre. You could dip the rolled truffles in more dark chocolate and top with some lime zest or a small piece of crystalised ginger.
You can pick which Spiced Rum you prefer for the truffle base, I’ve found some have more vanilla than others and some with more cinnamon so can have fun sampling which rum you prefer for these truffles. Depending on the size you roll them, a batch can make about 50 truffles which makes it a good recipe for a nice homemade gift.
Equipment You'll NeedPrint
Makes 50 truffles
- 235ml Double Cream
- Fresh Zest of 2 Limes
- 50g Stem Ginger, finely chopped
- 25ml Stem Ginger Syrup, from the jar of Stem Ginger
- 45ml Spiced Rum, use your favourite rum
- 300g Dark Chocolate Drops
- 75g Cocoa Powder, for dusting
- In a large pan, pour in the cream with the lime zest, stem ginger syrup and chopped stem ginger, gently heat the cream, the oils from the lime zest will make the cream look like it has split, but keep stirring and it will loosen again. Slowly bring the cream to a boil. While heating put the chocolate and spiced rum in a glass bowl.
- Once the cream has come to the boil, take off the heat and leave for 5 minutes for the flavours to infuse. Strain through a fine sieve over the chocolate, squeezing the cream from the ginger and zest. Discard the zest and ginger mixture. Mix until you have a smooth ganache and the chocolate has melted through. Allow to cool at room temperature, cover with cling film. Leave to set in the fridge.
- I use food-grade disposable gloves to roll the truffles, which means you won’t be covering the whole kitchen in chocolate prints. Place the cocoa powder into a shallow bowl with plenty of space.
- Cover a tray with parchment paper. Using a teaspoon of the mixture, roll the ganache into even balls. And drop into the cocoa powder and give the bowl a little shake to coat the truffles. Transfer to the lined tray, keeping the truffles well spaced. Repeat until all the mixture is rolled.
- Cover the tray and return the tray to the fridge until ready to eat.
- Category: Cocktails, Chocolate
- Method: Confectionery
- Cuisine: American
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