Contributed by: Wouter Tjeertes
August being hailed National Rum Month, what a better way to celebrate then with this delectable chocolatey treat made with this delightful beverage, the rum ball.
- 50 pcs Pimento seeds
- 300 grams (10 fl oz) Heavy cream
- 150 grams (5 fl oz) Jamaican Appleton Rum
- 500 grams (17 oz) chopped dark chocolate
- 500 grams (17 oz) melted dark chocolate to coat
- 1. Bring your heavy cream, Appleton rum, and pimento seeds to a simmering boil in a small pan. Once this boils take your pan off the stove and wrap your pan with plastic wrap. Set aside for 30 minutes to allow the pimento flavor to infuse into the cream.
- 2. Put your chopped dark chocolate in a mixing bowl, line tin sheet with grease paper.
- 3. Strain the pimento seeds from your cream, discard of the seeds (for a stronger pimento flavor you can crush the seeds prior to the boiling process).
- 4. Bring the cream back to a quick boil and pour directly over your chopped chocolate. This should melt your chocolate and make a “ganache” filling. Make sure to whisk the filling until smooth, but do not over whisk or filling will split.
- 5. Wrap your filling and set aside in the fridge for about 30 minutes or until semi-firm.
- 6. Use your piping bag to pipe button size drops, and allow your drops to set further in the fridge until firm.
- 7. Use your microwave to melt the dipping chocolate but be careful: microwaving chocolate needs to be done with little bursts of no more than 20 seconds at a time to prevent burning your chocolate. A double boiler bath can also be used to melt your chocolate.
- 8. Use a fork to coat each truffle by dipping them into the molten chocolate, then drop them back onto the grease paper to set.