| Name: Rum Truffles |
| Created by: Chef François Payard |
| This recipe makes: approx. 50 truffles |
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| INGREDIENTS: |
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| Truffles |
| 8 ounces (240grams) 61% chocolate, chopped |
| 4 teaspoons (24 grams) light corn syrup |
| 1 cup (230 grams) heavy cream |
| 1½ tablespoons dark rum, such as Myers’s |
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| Coating |
| 8 ounces (250 grams) 72% chocolate, tempered |
| 1 cup (95 grams) Dutch-processed cocoa powder |
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| Make the Truffles: |
| Combine the chocolate and corn syrup in a large bowl. |
| Bring the cream to a boil in a medium saucepan over medium-high heat. Pour over the chocolate, and whisk until the chocolate is melted and the mixture is smooth. Whisk in the rum. |
| Cover with plastic wrap and refrigerate until the ganache reaches pipeable consistency, about 1 hour, stirring about every 15 minutes. You want the ganache to have the consistency of a thick icing. |
| Line a baking sheet with parchment paper. Fill a pastry bag or resealable plastic bag with the ganache, and cut a ¼ inch opening in the tip or corner of the bag (or fit it with a ¼-inch round tip). Pipe the ganache into ¾-inch mounds on the prepared baking sheet. Refrigerate for about 15 minutes, until the mounds are just solidified enough to prevent the chocolate from melting when you roll them. |
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| Coat the Truffles: |
| Put the tempered chocolate in a medium bowl, and the cocoa powder in a shallow container. Line a baking sheet with wax paper. |
| Using the palm of your hands, roll each mound into a uniformly round ball. With the flat side of a fork or your fingers, dip them in the tempered chocolate, then drop them in the cocoa powder. With a fork, push them around the cocoa powder so that they are completely coated. Remove them to the prepared baking sheet, and let set for a few minutes. Store in an airtight container in a dry, cool environment for up to 1 month. |
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