Chocolate-Orange-Rum Truffles

 To make these Delicious, flavorful, yummy truffles

all you need are some simple ingredients available in any chocolate lover's home. And don't worry 

about the method, it's equally simple too! This is how you go-

1.   First of all you have to make the Ganache, so bring 150 ml heavy cream to the boil,

2.  Take 150gm semi-sweet chocolate, chopped into small pieces and, 100gm of Cadbury's milk-chocolate 

broken into pieces, in a stainless-steel bowl and pour the boiling-hot cream over it.     

                               

Cover with a lid and set aside for 2 minutes.

3.   After two minutes, the cream would've warmed the chocolate pieces so remove the lid and stir the

cream and chocolate nicely to get a smooth and shiny mixture. 

Now add 1 to 2 tbsp. of powdered sugar and 2 tbsp. of rum, and mix 

nicely.

 

4.   Once the sugar and Rum are fully incorporated and the mixture is warm, i.e., no longer hot, add the zest of one orange along with the juice of one small lemon mixed with enough orange juice to make 50ml.

5.   Once all the ingredients are thoroughly mixed and you get a smooth paste, pour it in a shallow container

and refrigerate for 4 to 5 hrs.or overnight so that the Ganache is firmly set. In summertime Jhansi,the ganache/truffles have to be kept in the freezer at every step, as I had to do. Now, all you have to do is take

spoonfuls of the set Ganache, roll in your hands and set on the tray lined with butter paper/plastic wrap, till all the mixture is used-up. This work is a bit messy so you may have to wash your hands once or twice.Don't worry about shape and size; they are not supposed to be perfect rounds! Put them in the fridge ( or in the freezer in hot weather) for one to two hrs.to firm-up.

 

6.   Now comes the last step i. e., coating the truffles. You can either roll them in desiccated coconut, or

in the cocoa powder or you can dip them in a  chocolate glaze which will give a nice crunchy crust to bite  

into.To make the chocolate glaze, chop 90gm.semi-sweet chocolate and 60gm. Cadbury"s or any other good

milk chocolate and melt in a double boiler or, microwave for 1 minute, stir nicely,add 1tsp. powdered sugar

while still hot and then mix-in 1tsp. 'Desi ghee' (clarified butter). Your dip is ready! Dip the ganache balls in it one by one, take out with the help of a fork and put on the butter paper-lined tray. Put in the fridge/freezer for the glaze to set.

 They will be gone even before you are able to count them!

A note of caution - In a place like Jhansi (UP; India) where the May-June temperature

 hovers around 47- 48 degrees c, it is not advisable to keep truffles out side for more than a few minutes.

They have to be kept refrigerated.

Enjoy!