This recipe first appeared in Food magazine.
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Ingredients
Method
1.Place the reduced cream and caster sugar in a small saucepan. Cook over a low heat, stirring constantly, until the sugar dissolves.
2.Increase the heat to medium and bring to the boil. Boil for 45 minutes, stirring constantly, or until the mixture turns a light caramel colour.
3.Remove the pan from the heat and leave to cool for 3-4 minutes. Add the chocolate and stir until it melts. Leave to cool to room temperature then stir in the rum, marshmallows, glacé cherries and almonds. Refrigerate until the mixture sets.
4.Shape the mixture into small balls and place them on a tray lined with baking paper. Refrigerate until firm.
5.Melt the extra chocolate. Dip the truffles into the chocolate then place them on a tray lined with baking paper. Refrigerate the truffles until they are set.
Note
- Makes approximately 24 truffles.
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