Step 1

To avoid the chocolate seizing, use a metal spoon to stir the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water until the chocolate melts and the mixture is smooth. This method allows the chocolate to melt gently and evenly. Stir in rum. Place in the fridge for 4 hours or until the mixture is firm enough to roll into balls.

Step 2

To roll the truffles, use slightly damp hands to roll 2 teaspoons portions of the chocolate mixture into rough balls and place on a lined tray, washing your hands as you go if they get too sticky. Remember, the truffles don’t need to be perfectly round at this stage as they’re easier to shape after chilling. Place in the fridge for 1 hour or until firm.

Step 3

For the perfect truffle shape, remove truffles from the fridge and quickly re-roll until smooth. Re-rolling also makes the outside of each truffle slightly tacky, which helps the coatings to stick. Roll each truffle in cocoa powder, coconut, nuts or sprinkles.