Day 9: Rum-Brittle Truffles

I know that truffles are not cookies, but this recipe is so good, that I just had to share it. And its easy to make too.
With those truffles you can make an impression when you serve them, and probably have to make another batch soon, because they'll be gone the next second.
I have made these truffles the last few years for christmas, and they're always a hit. I mean I have to hide the Ganache, out of which they're made, so that I can actually make them.
For those who don't know what Ganache is, a little explanation:
Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. 
In our case we add some Rum and brittle. I used self-made walnut brittle, but you can use any kind of brittle you'll like, but what you need is a little crunch in them.
As I said before, these truffles are easy to make, which means basically, they are not covered with chocolate but with cocoa powder.

For the Rum-Brittle truffles you'll need:
12.5 uunce(350g) Dark Chocolate, chopped
2/3 cup(150ml) Cream
3.5 ounce(100g) Brittle
3-4 Tbsp. Rum
4-5 Tbsp. Cocoa Powder

1. Place the chopped chocolate into a bowl. 
In a small pan, bring the cream to a boil and pour over the chocolate. Stir until all the chocolate has melted.

2. Add the brittle and the rum and stir until everything is combined.

Cover the bowl with plastic and refrigerate for at least 4 hours.

3. Take the bowl out of the fridge and with a teaspoon take little heaps out of the bowl and roll them into little balls. Set them down on parchment paper. Ganache get soft when it gets warmer so it will stick to your hands. If you don't want that, wear latex gloves.

They look kinda spikey on this photo, but when you roll them in cocoa powder they'll get rounder.

4. Place the cocoa powder into a small bowl, but 2-3 of the truffles into the powder and jar the bowl a little, so that the truffles get a light cocoa powder coat.

Take them back in you hands and roll again. Set them back on the parchment paper and when you are done, put them back into the fridge for about an hour.

If you want to, you can put the truffles into little paper cups to make them look even more appealing.

Also, if you want to, you can cover them with chocolate. I have tried it, but failed due to the wrong approach, but I read up on this stuff a bit. So when you want to cover them in chocolate, first you'll need to roll them in a bit of melted chocolate in you hand, do this twice so that there is a light layer of chocolate around them.

Then you can dip them into tempered chocolate.

I left them with their cocoa powder coat and put them into little paper cups and put them on a cake stand.

Really so easy but jet so deliciously, sinfully good;)

XOXO Owlicious