Chocolate Rum Truffles


  • 500 grams CATALINA Dark Chocolate Couverture Callets
  • 62.50 grams Heavy Cream
  • 40 grams Pumpkin Seeds
  • 85 grams Almond Flakes
  • 10 grams Rum


  • 70 grams Almond Flakes, roasted
  • 30 grams Pumpkin seeds


  1. Chop chocolate into small pieces. Place in a stainless bowl and set aside.
  2. In a heavy pot, simmer heavy cream. On the onset of boiling, switch off the heat and immediately pour hot cream into chopped chocolates.
  3. Allow to sit. Stir with wooden spoon to melt. Add nuts, seeds and rum.
  4. Allow mixture to set in the chiller overnight or until set.
  5. Form into balls then coat with mixture of nuts and seeds.