Dark Chocolate Truffles

It’s just past midnight here, but before I go to bed, I wanted to leave you with this simple, but decadent recipe.  We would have been spending the evening of Christmas Eve with Alberto’s relatives.  Everyone is bringing something to contribute to the dinner, but it had to be finger food.  I thought these were easy, and surprise surprise, I also made yet another batch of mince pies. (24).  I got them all out the way today so I could concentrate on the last minute shopping I need to do tomorrow.  The update though is that Alberto has flu with a high fever.  So does his mother.  So, tomorrow night we won’t be going anywhere, although I now have truffles and mince pies in abundance.  I’m just praying I don’t get this flu, or virus, or whatever it is because I just CAN NOT GET SICK this week!

Dark Chocolate Truffles

• 300g good quality dark chocolate (70% cocoa solids recommended)
• 300ml cream
• pinch salt
• 1-2 tablespoons rum (optional)
• 1/2 Cup almond meal (you can add more if you like)

Break chocolate into small pieces and place in a bowl.

1. Heat cream in heavy based saucepan until it just starts to simmer, take cream off the heat and pour over chocolate.
2. Stir continuously until chocolate has melted completely and mixture is smooth.
3. Add salt, rum and almond meal.
4. Place ganache into the fridge for a couple of hours.  Using a teaspoon, take the ganache from the bowl trying to always use the same amount.  Roll ganache into a ball and then roll it into your topping of choice.  I used cocoa, almonds and pistachios.  You may need to place the ganache back into the fridge or freezer to keep it cool and at a temperature that allows you to roll it into a ball.  (Work quickly as the heat of your hands will melt the ganache).  I have found it is best to make a roughly shaped ball first, then place them in the fridge.  After 15-20min, take them out and you’ll find as they have firmed up a bit it’s easier to roll them into proper balls, then continue with rolling them into desired toppings.