Delightfully decadent and absolutely irresistible, these '50s rum truffles would make a perfect homemade present for someone special. Omitting the rum would still produce intensely dark truffles that are just as delicious!
Original Recipe: 'Rum Truffles' (Book 7, 1959)
Speed: 30 mins. | Makes: 12 truffles
85g chocolate (we used dark)
1 egg yolk
14g unsalted butter
1 tsp. freshly whipped cream
1 tsp. rum
3 tbsp. cocoa powder
1. Melt the chocolate over hot water without allowing it to become too hot. Remove from the heat when about ¾ of the chocolate has melted and continue to stir until completely smooth.
2. Add the egg yolk, butter, cream and rum and beat until thick and pasty.
3. Using 2 teaspoons (or your hands, which is easier) form into balls.
4. Roll the balls in cocoa powder.
Original Recipe for 'Rum Truffles'
'BOOK 7': Good Housekeeping’s Cookery Compendium (1959)
Authors: The Good Housekeeping Institute
Publisher: The National Magazine Co. Ltd. And printed by Letterpress by Sun Printers Ltd. (Watford, England, U.K.)