V-day Easy rum chocolate truffle.

Basic truffle ingredient:

3/4 cups heavy cream
1 1/4 cup (10oz) Good bitter sweet chocolate.
2 tbsp Jamaican rum

Method:
In a heat safe glass bowl set chocolate aside.
In a sauce pan heat the cream and just when it starts bubbling at the sides remove and pour over chocolate. Wait a few mins util it melts, then use a rubber spatula to combine. Add rum, stir and set in the refrigerator for no less than 2 hours, overnight is best.

Using a melon or small ice cream scoop,  scoop chocolate and form round balls, you can use your hand but gently in order not to melt the truffle.
Place balls on a parchment paper lined baking sheet and place in refrigerator for another 2 two hours to firm up.

Top coat.

Ingredients :

5 oz bittersweet chocolate
Sweet Coconut shavings, store bought
Cocoa powder for dusting
Blended pistachio

Place chocolate in a glass bowl and melt over a double boiler ( sauce pan with water simmering and heat safe glass bowl atop).

Put chocolate truffles on a cooling rack or it can remain on parchmented baking sheet, which ever preferred. Pour melted chocolate over them and let cool for about a minute.

In three separate bowls add pistachio, Coconut shavings and Cocoa powder. Gently roll the amount of truffle you want covered in whatever covering you wish into each topping and for the remaining truffles keep as is to achieve that crisp chocolate shell covered truffle. Refrigerate and serve to your special someone for dessert with champagne, prosecco or Moscato.

Believe me they won't be disappointed knowing that instead of going out to buy those processed stuff you took the time out to make them yourself, he or she will be immensely impressed. Happy valentine day. Enjoy!