10 T butter

3 T Tortuga Rum

12. oz fair trade choc chips

3/4 c. fair trade cocoa


To make the ganache.

In a double boiler, melt the butter and rum. Turn off the heat and stir-in the chocolate with a chopstick until smooth. Pour the ganache into a pie plate and let cool on the counter. Cover and place in the fridge until ready to roll into truffles.


Rolling truffles.

LET IT SIT. When you are ready to roll, take out the ganache and let sit out until it's a workable consistency -- still hard but not impossible. I usually put mine out for an hour. You can always put it back in the fridge if it gets too soft.


KEEP IT CLEAN (optional). While you're waiting for the ganache, set up a bowl of warm water i the sink with a washcloth nearby. I need to wash my hands at least once or twice while rolling a batch and I find this set-up easy to use.


CO CO COA. Now take your cocoa and dump it into a flat container with high-sides - like 4 inches high. This makes dusting the truffles in cocoa super easy.


ROLLIN'ROLLIN'ROLLIN'. OK. Your ganache is ready to roll. Use a spoon or small scoop to scrape the ganache from the pan. Roll each truffle in your hands until round then plop the luscious globe in the container of cocoa. Once you have 6 or so truffles in there, gently roll the container around until all of the truffles are covered in magical pixie dust.


STORE 'EM. Once they are all rolled up and dusted, I store my truffles in the freezer and take them out as needed. Seal them up tight in a zip lock or tupperware and just throw them in there. Be sure to take them out at least an hour before eating to bring out the full flavor.


Have fun!