These rich and creamy rum truffles with ginger pay homage to one of my all time favourite cocktails, a 'Dark and Stormy'. It's a Bermuda-born, highball cocktail made with dark rum and ginger beer, served with a slice of lime. These truffles don't contain any lime, but they are made with dark rum and pieces of stem ginger. You can decorate them whichever way you please, dipped in chocolate or rolled in cocoa powder.

What sets these truffles apart from a lot of other truffle recipes, is that it's made with a high butter to cream ratio. The butter makes it unbelievably smooth and velvety. It also helps the truffle centres to set easier.

For more sweet ideas that can be made into gifts for loved ones, have a look at these date balls, chocolate covered coffee beans, easy coconut ice, jam crumble bars or these date squares.

this recipe

Why make this recipe?

1. Great for gifts
2. Cheaper to make than buying ready made truffles
3. You can control the amount of alcohol you would like to add
4. Easy and quick to make

What do I need to make these rum truffles with ginger?

Ingredients:

1. Chocolate: I use milk chocolate, but you can swap this for dark chocolate, or use a combination of the two. Quality wise, you can use almost any chocolate that's of reasonable standard. It does not have to be couverture though. Read my 'expert tips' further down for recommendations on dipping chocolate.
2. Butter: Only real butter with an 80%+ fat content will do for these truffles. I have used both salted and unsalted and the difference in taste is negligible.
3. Double cream: 'Heavy cream' in the US. As with the butter, use cream with a high fat content, hence the 'double', or 'heavy'.
4. Dark rum: Generally, dark rum is bolder in flavour compared to white rum. This makes it ideal for use in truffles as the flavour won't get lost in the richness of the cream and butter.
5. Stem ginger: Usually found in a jar in the baking aisle. Stem ginger is chunks of ginger that has been peeled, cooked and then preserved in a sugar syrup. A popular brand in the UK is Opies. You can very easily make your own too with this excellent recipe from Tales from the Kitchen Shed

Tools:

1. Two heatproof bowls
2. Measuring spoons
3. Spoon or spatula for mixing
4. Sharp knife

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Substitutions and Variations:

1. Milk chocolate can be swapped for dark, or even white chocolate
2. Vary the amount of rum you add
3. Swap stem ginger for finely chopped crystallised ginger/candied ginger

How to make this recipe - Quick summary:

Step 1: Melt the chocolate in the microwave, or on the stove. Do the same with the butter and combine the two.

Step 2: Add the cream to the chocolate and butter and incorporate well.

Step 3: Chop the ginger into small pieces and add together with the rum to the truffle mixture, combine well.

Step 4: Place the bowl in the fridge for one hour until the truffle mixture has firmed up. Once firm, scoop out portions and roll into balls. Decorate as preferred.

Expert tips:

Rolling the truffles

1. If you want equal sized truffles you can weigh out each scoop. Place a piece of foil on the scales to keep them clean, then weigh out balls of 15g each. Feel free to make them larger of course!
2. If you live in a warm climate, it helps to place the un-rolled scooped balls on a tray. Place the tray back in the fridge for a further 10 minutes before you start rolling them in your hands.
3. If you struggle with misshapen truffles due to melting whilst rolling, place the misshapen truffles back in the fridge for 10 minutes. Once they have firmed up, roll them again.
4. Wearing rubber gloves helps with the rolling process

Dusting or dipping

1. If you plan to dust the truffles with cocoa powder, you can do so immediately after rolling as it will help the powder stick to the truffles. Use a good quality cocoa powder like Callebaut, Valrhona or similar.
2. The same goes for dipping, use a good quality couverture chocolate and make the effort to temper the chocolate. You will notice the quality in the shine and 'snap' of the chocolate shell.
3. For dipping in melted chocolate, use a fork to lower the truffle into the chocolate. Lift the fork out and allow the extra chocolate to drip down between the tines of the fork. Lightly tap the hand holding the fork to help speed up the process.
4. Alternatively, if these truffles are not gifts and you are not that fussed with how they look, you can use any chocolate for dipping.

Storage suggestions:

• These truffles will last well outside the fridge for 3-4 days and 2 weeks in the fridge. Store them in a dry, airtight container.
• Be aware that truffles dusted in cocoa powder need to be consumed sooner. They will still keep well, but the cocoa powder will start to draw moisture after a while, making them look less 'dusty'.

For food safety advice, including guidance on food allergies