Twix-mas, those days between Christmas and New Year, are rather sacred in our house. A time when the world just slows down a little, the days last a bit longer and we all take a bit of time to relax. We enjoy good food and Christmas treats in front of a roaring fire and classic Christmas movies after long winter walks. This delicious recipe is from the talented Lisa Marley.
300g dark chocolate, 70% finely chopped
270ml double cream
30ml spiced rum
1 TSP mixed spice
200g cocoa powder
1.Place the finely chopped dark chocolate in medium heatproof bowl.
2.In a heavy bottomed saucepan, gently bring the cream, spiced rum and mixed spice to the simmer and then remove from the heat.
3.Pour over the chocolate. Allow to stand for 20 seconds then stir to emulsify.
4.Place into a shallow tray and set in the fridge for a minimum of three hours.
5.Once set, use a spoon to scoop up and roll into a roughly shaped ball.
6.Coat in cocoa powder and place on a serving plate. You may wish to chill the coated truffles for 20 minutes to re-set them.