I have a secret confession to make.
I drink rum. Not just any rum though, only the good stuff! One of my best friends, Cate Whittaker, who lives in England introduced me to this beautiful drink! We had it next to the pool mixed with ginger ale and a squeeze of fresh lime juice one English summer and I was in love! Needless to say I was so stoked when it arrived here in South Africa.
Having recently discovered how to make really easy chocolate rum truffles I decided to use it in my tribute to Sailor Jerry.
Sailor Jerry’s chocolate love (chocolate cupcakes with rum ganache and chocolate rum truffles)
I made a simple chocolate ganache which is used as a topping for the yummy choc cupcakes and also used this to make the truffles.
Chocolate cupcakes – the easy way!
- 100g Caster Sugar
- 100g Butter / baking margarine , softened
- 100g Self raising flour
- 1/2 tsp Baking Powder
- 1 tbsp Milk
- 2 Large Free range Eggs
- 2 tbsp Cocoa powder
Preheat oven to 190 °C. Mix everything together in a bowl with hand mixer until light and creamy. Scoop into cupcake cases and bake for about 15 – 20 minutes until risen and firm to the touch.
Chocolate rum ganache
- 240 g of your fave chocolate ( I love dark chocolate and it works well with Rum)
- 125 ml fresh cream
- 10 ml butter
- 40 ml Sailor Jerry rum ( or whichever rum or other spirit you prefer)
Chop the chocolate into teeny pieces and place in a glass bowl. Heat the cream on the stove until it just reaches boiling point. Pour the hot cream into the chocolate and stir until all the choc is melted. Add the butter and mix well. Add the rum and mix well. You now have your choc ganache icing for your cupcakes.
Once cupcakes have cooled top them with the ganache. You need to work pretty quickly before the ganache starts to set and becomes difficult to work with.
Once you have topped all the cupcakes place the remaining ganache in the fridge for about an hour or two to cool down.
Sailor Jerry rum chocolate truffles
- 1 Bowl leftover chocolate ganache
- Icing sugar to dust your hands
- Cocoa for dusting truffles ( I added gold food dust to my cocoa mix pictured here)
Once the mixture has cooled and has set use a teaspoon to scoop small balls of ganache out. dust your hands with icing sugar and roll the chocolate in your hands to form a ball. Dust this in cocoa and set aside. I find a sheet of baking paper or cling film over a chopping board works well. If your hands become too warm you can always run them under a cool tap to make the rolling easier.
Now place your chocolate rum truffles on top of your cupcakes to complete the taste of Sailor Jerry’s chocolate love
