Makes 24
6 oz (175g) icing sugar
1 oz (25g) cocoa powder
1 level tablespoon golden syrup 1 tablespoon milk
1 tablespoon rum
11/2 oz (40g) butter
For dusting
2 level tablespoons cocoa powder
1 level tablespoon icing sugar
Sift the icing sugar and cocoa powder for the truffles into a mixing bowl. Put the golden syrup (measure with a tablespoon dipped in boiling water so excess syrup runs off and you get an accurate measure), milk, rum and butter into a saucepan and stir over low heat until blended, then bring to the boil and pour at once into the sifted mixture. Beat with a wooden spoon until soft and smooth. Leave until completely cool, then beat again until fudgy. Chill until firm.
Sift together the cocoa powder and icing sugar for dusting on to a square of greaseproof paper. Scoop out rounded teaspoons of the truffle mixture and roll into balls. The easiest way to do this is to scoop out the right number and place on a chilled baking sheet. They can then be rolled quickly and lightly. Drop truffles as they are shaped on to the sweetened cocoa powder and shake the paper to coat them all over. Carefully place in petits fours cases. Store in the refrigerator.
Variation Coffee-flavoured truffles: Use 2 tablespoons milk and replace the rum with 2 level tablespoons instant coffee powder.