Ingredients (makes 25-30 truffles)

  • 300ml double cream

  • 300g dark chocolate, chopped

  • 50ml navy or spiced rum

  • 1 tsp salt

  • Cocoa powder (for dusting)



  • Pour the cream into a pan over a medium heat and bring to a simmer.

  • Meanwhile, put the chocolate in to a large bowl and place over a saucepan of simmering water so that it melts. Alternatively, you could microwave the chocolate.

  • When the cream is simmering, take off of the heat and add the salt.

  • Next, add the salted cream mixture to the melted chocolate a third at a time. Ensure that the cream is thoroughly mixed in after each addition. Once it is all mixed in, leave to cool slightly.

  • Pour the chocolate mixture in to a bowl and leave to stand at room temperature for 4 hours. After this, place it in the fridge for 5-6 hours so that it sets into ganache.

  • Once it has set, get a plate and cover it with cocoa powder. Now take a teaspoon and scoop spoonfuls of the ganache onto the plate, so that each one gets a generous coating.

  • Finally, chill for an hour (or more if you can wait) before serving.