Beltane Chocolate Rum Truffles Recipe
These are rich and boozy, perfect for a hedonistic night of dancing around a Beltane bonfire. Equally as nice served at home, under a blanket with a good book and a cup of tea.
Makes 12 large truffles
Ingredients
55g slightly salted butter
55g caster sugar
85g ground almonds (and a little extra to get the consistency perfect for rolling into balls)
2 teaspoons sieved cocoa powder
4 teaspoons of seedless jam (strawberry or apricot)
275g shop-bought un-iced madeira loaf cake, crumbed (or make your own)
2–3 teaspoons of dark rum
Chocolate vermicelli or desiccated coconut to coat
Instructions:
Cream the butter and sugar together until soft and fluffy
Add the ground almonds, cocoa and half the jam
Mix in madeira cake crumbs to form a stiff paste
Add the rum, stopping if it gets too gooey, and knead the mixture well
Roll the mixture out into a sausage shape (if sticky, use a dusting of ground almonds on the rolling surface)
Cut into 12 equal slices, then roll each into a ball
(Tip for perfect spheres: hold the dough in one slightly cupped, upturned palm. Keep this hand still while rolling the mixture around your palm using only your other hand)
Coat thinly in the remaining jam (if needed)
Roll each truffle gently through chocolate vermicelli or coconut to coat all over
Pop each coated truffle in a cupcake case and chill in the fridge for minimum half an hour
Serve with a hot brew (or a Beltane punch)