Chocolate Rum Truffles
This was one of my first ‘cooking’ experiences as a child. Something about melting the glorious chocolate mixture and stirring it was quite magical. Also the ‘lick-out’ round the saucepan was to die for. These rum truffles make a good finish to a dinner party with a tiny cup of strong espresso. They are also easy to make and provide wonderful gifts for Easter or whenever. I cover them in cocoa which I sift over them whilst still rolling them into shape. This can make a bit of a mess, so I do it in a contained area (like on a small tray) lined with greaseproof paper. I don’t worry if the shapes are round or oblong or not quite perfect. They look nicely home made either way. This makes about 35-40 truffles, but quantities can easily be halved. Keep them in the fridge.
Heat the cream in a heavy saucepan until boiling, then stir in the chocolate until it melts, then stir in the rum. Pour into a dish or tray to make a layer around 1inch
(2.5 cm) thick and chill for 4-5 hours until set. Take teaspoonfuls of the mixture
and using your hands roll into balls or oblongs, then place on a baking sheet or
tray. Sift cocoa powder over the truffles turning them to coat all over. Put in
fridge to firm up. Then, if not eating immediately store between layers of waxed
paper and put a dozen or so into an airtight container or gift box. But keep them
cool.
Theo Hodges
Theo Hodges was born in Kent. After a degree in Graphic Design she joined J. Walter Thompson Advertising Agency as an Art Director working on accounts such as Rowntrees, Kraft and The Butter Council. While she was at University in Perugia, Italy she started collecting recipes from friends and family. In 1980 she set up her own design agency: Theo Hodges Design Consultants. For many years when they were young Theo, her sister and six cousins used to spend vacations at her Grandmother’s Victorian vicarage in Kent. ‘The thing about remembering childhood’ she says, is ‘there’s a whole lot of oblivion, and then out of it something floats up, quite sharp and clear. Many of the meals I can still see vividly and various recipes of mine were originally from Granny’s kitchen. ‘The kitchen garden was stuffed with raspberries, huge red dessert gooseberries, strawberries, runner beans, peas and much more with the hens in a shed at the back. But Granny only ate chicken breast and runner beans, followed by raspberries and Jersey cream - and therefore so did we. When raspberries were out of season, and in those days the season was much shorter, Granny made Victoria sponge cakes sandwiched with cream and home-made raspberry jam. On this limited but delicious diet we all thrived’. Theo’s mother was an excellent cook as well, and had been taught by the house- keeper at their house in Mougins, South of France. And once rationing was withdrawn in England in 1952 and good, fresh ingredients became available again, she amassed an enormous number of recipes which has formed the basis for Theo’s collection of family desserts.