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Ingredients
• 180g dark chocolate
• 120ml double cream
• 35g butter
• 60ml Reverence Spiced Rum
• Pinch of salt
• Cocoa (or sprinkles) for coating
Preparation
Warm the cream in a saucepan until it just begins to simmer, no bubbling, just gentle heat. Pour it over the chopped chocolate and let it sit for a minute before stirring until smooth.
Stir in the butter until glossy. Add Reverence Spiced Rum and a pinch of salt. This is your ganache!
Cover and chill for at least 2 hours until firm enough to scoop. It should be soft but shapeable.
Scoop teaspoons of ganache, roll quickly into balls (cold hands help a lot!), then roll in cocoa or the topping of your choice.
Store in the fridge, but let them warm slightly (about an hour at room temperature) before eating, the flavours open up beautifully as the chocolate softens.
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