Christmas · festive treats · pudding · quick and easy · recipes · snacks · sweets

Rum Truffles

150g dark chocolate (I used Dr Oetker 72% but Green and Blacks 85% would also be lovely).

3 tbsp double cream

30g melted butter

1 tsp arrowroot powder

200g ground almonds

5 tbsp splenda

50ml dark rum

Cocoa powder and splenda to decorate

Melt the chocolate in a bowl over a saucepan of water just off the boil.

Melt the butter gently in the microwave and mix the arrowroot powder in well so that it is dissolved.

When the chocolate is melted remove from the heat, stand the hot bowl on a teatowel to prevent it slipping around. Mix in all the remaining ingredients with a spoon until they are well combined.

Line a large baking tray with greaseproof paper to put the truffles on.

Roll the mixture into balls with your hands, it will make around 20 truffles, but it depends on what size you want them. Place them in the fridge to set. After an hour the truffles will be firm enough to decorate. Put a half and half mix of cocoa powder and splenda in a dish, stir together and then roll the truffles in it until they are fully coated.

Store in an airtight container in the fridge for up to 7 days.

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