cooking, recipes, cookery, food, gourmet cooking . . .


Make a pig of yourself with these truffles . . . . .

I know now that Christmas really is coming, because the hits on my chocolate web pages have almost tripled in the last few weeks. By far the most popular recipe being requested / searched for, is for rum truffles . . . always a favourite at this time of the year. So no prizes for guessing what the recipe is for this week. So for those of you that have requested it, here it is!

Why the name? It derives from the fact that they do indeed look like the gourmets delight, the exquisite truffle. This type of rough, round, knobbly, black (there is also a white variety) fungi grows attached to the roots of certain oak trees, traditionally they were found by using pigs to sniff them out but these days trained dogs are used.

But unlike the real ones, these truffles will cost you a whole lot less (Perigord truffles sell for approx. US$20,000 a kilo!!).

Regulars to this column will know of my penchant for encouraging readers to let the kids help in the kitchen. This is a great opportunity to do this . . . if you can stop them from eating all of the mixture first! It really is child’s play to make them as delicious after dinner treats or for giving to friends for a wonderful home made Christmas gift. Of course for children, leave out the rum and replace it with a few drops of essence: vanilla, mint or maybe orange. Those of you not fond of, or tired of rum, may want to try using Grand Marnier, Cointreau, whisky, brandy or whatever is your own favourite tipple . . . try them with some Crème de Menthe, for that WOW factor!

A word of caution - whenever you are melting chocolate ensure that all utensils being used for the chocolate are moisture free, and it is best not to use wooden spoons as they may have retained water when washed. Even a small amount of liquid, will seize the chocolate and ruin it: see my chocolate pages for more information.

I will be back next week with the final recipe before Christmas . . . is there something you want a recipe for before the big day? Email me and I will post the most requested, I will email the remaining to you personally before the big day. If you are too busy shopping to request a recipe: then come on back next week for a favourite of mine: a Christmas pudding with a ‘world’ of difference. It is quite a unique idea, that is easy and delights everyone I have served it to with its originality and taste . . . including the Prince and the late Princess of Wales in 1985. So I hope you will visit and let me know what you think? I shall say no more until then!

Ingredients for Rum Truffles

chocolate / couverture






icing sugar



egg yolks



rum - dark/red



How to make Rum Truffles

  • Cut the butter into small cubes and set aside until required
  • Sieve the icing sugar (also known as powder or confectioner’s sugar) and set aside until required
  • In a saucepan, bring 2cm of water to a boil and remove from the heat
  • Place the chocolate in a heat proof bowl and place this over the saucepan and allow to melt slowly, stir occasionally with a metal spoon (the water should not come into contact with the base of the bowl)
  • Add the butter and stir until combined
  • Stir in the rum
  • Add the icing sugar gradually, stirring until sugar dissolves
  • Remove from the heat and add egg yolks one at a time, beating with an electric mixer or wooden spoon
  • Cover the bowl and let sit until cool (do not refrigerate), the final mixture should be quite dry and stiff, if it is a little moist, add some more icing sugar
  • Remove a tablespoon of the mixture and roll in the hands into a ball, placing finished truffle onto a non stick tray or sheet of greaseproof paper
  • Before placing into small paper chocolate cups, the truffles may then be:
  • lightly dusted or rolled in cocoa
  • lightly dusted or rolled in icing sugar
  • lightly dusted or rolled in chocolate Hundreds & Thousands
  • dipped in melted dark chocolate
  • dipped in melted white chocolate

Chef's Tip for Rum Truffles

Personally I like to add a little something extra in the middle of each Rum Truffle: a toasted hazelnut, almond, pistachio or part of a macadamia, maybe a piece of dried fruit, a maraschino cherry . . . or whatever takes your fancy really!

Enjoy your rum truffles and bon appetit . . . . .

Chef's terminology:

litres   tsp = teaspoon
millelitres   tbs = tablespoon
kilograms   sq = sufficient quantity (add to taste)
grams   pc = piece, meaning a whole one of

Recipe from professional
Chef Tallyrand

Email Hub-UK :