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.
For other posts in this category please click on the link in pink at the top of the page.