Orbyn.com Christmas rum truffles

Popularised (or at least tolerated) by Belle de Jour. These are my Christmas truffles what I make every year. They are very easy, and very, erm, tactile to make. I originally posted these on the Orbyn.com food weblog, Belly. As Belle points out, if you don’t dig the whole slow-melt vibe, just zap the chocolate in the microwave for a few minutes.

You may also want to try these with, or just add a bit of, melted white chocolate. DO NOT take them to the ballet to snack on. When the house lights come up, you WILL look like an interrupted coprophagiac. You’ll smell like a gingerbread house, however. Mange!

INGREDIENTS
150g (5 oz) dark chocolate
2 tablespoons of dark rum
150ml (¼ pint) double cream
24g (1 oz) butter
The peel from 1 orange
2 cloves

2 teaspoons of ground cinnamon
1 tablespoon of plain flour
1 tablespoon of cocoa powder
toasted nuts (optional)

1. Break up the chocolate and melt in a saucepan on a low heat, along with the cream and butter, and the cloves.

2. Grate the orange peel directly into the saucepan using a cheese grater; add a squeeze of juice if you like. After a few minutes, stir in the rum and add 1 teaspoon of cinnamon.

3. Keep stirring for about 3 minutes, then pick out the cloves and transfer the mixture to a bowl, and place this in the fridge overnight.

4. The next day, dust a wooden board with the flour, and sprinkle some cocoa powder and the remaining cinnamon over it too. If you’re using toasted nuts, keep them on a plate nearby.

5. Take heaped teaspoons of the chilled truffle mixture and roll into small balls with your hands. Roll these in the flour/cocoa/cinnamon mixture (and then in the nuts if you like) and plop into petit-four cases.

Chill until ready to serve.