Chocolate truffles

Creamy sweets from the Giallo Zafferano blog. I added rum, but it is optional.
INGREDIENTS FOR 42/44 TRUFFLES
150 g dark chocolate
100 g milk chocolate
150 g fresh cream
4/5 tablespoons rum (optional)
COATINGS
20 g chopped pistachios
20 g chopped hazelnuts
20 g ground desiccated coconut
20 g unsweetened cocoa powder

I chop the chocolate with a knife.

I bring cream to the boil in a small pan.

I remove from the heat and add both chocolates.

I whisk until smooth and even, then add rum.

I put the mixture in a bowl.

I let cool, then whisk electrically until paler and lighter.

It should be firm, not hard. With two teaspoons, I take little mounds.

I put chopped hazelnuts, pistachios, desiccated coconut and cocoa in separate little bowls.

I place the mounds in the coatings.

I cover and form small balls.


I put them in little paper cases.

I store in a box in the fridge.