Culinary Corner: Cunard’s Dark Rum Truffles

Close your eyes and these dark rum truffles could almost be after dinner Petit Fours aboard a Cunard Queen…

INGREDIENTS

250ml Whipping Cream

100g Quality Milk Chocolate, finely chopped

200g Quality Dark Chocolate, finely chopped

25g Unsalted Butter, diced

2-3 Tbsp. Dark Rum (Bermuda Gosling’s Rum is our chef’s favourite!)

5Tbsp Cocoa Powder, for dusting

METHOD

Heat the cream in a small pan, removing it from the heat just before it comes to the boil.

Put the milk and dark chocolate in a large bowl and, once the cream comes off the heat, pour it over the chocolate and stir well until melted and smooth.

Add the butter and enough rum to taste and mix well. Leave to cool.

Once cooled, cover the chocolate mixture and transfer to the fridge for at least four hours or overnight.

Line a large tray with parchment paper. Sift half of the cocoa powder onto each of two large plates (one to dust your hands and the other to coat the truffles).

Use a teaspoon to scoop up marble-sized pieces (approx. 15g / 1⁄2 oz.) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates, then use them to lightly coat and quickly roll the truffle piece into a ball.

Roll the truffle in the cocoa powder on the other plate to coat, then place on the tray.