Dark rhum chocolate truffles
These dark chocolate truffles may be easy to make, but the satisfaction is high. The dark rhum aroma is incredible and the lemon zest only brings a touch of freshness.
Servings :20 pieces
Ingredients
- 175 g dark chocolate 70%
- 140 g heavy cream
- 10 g inverted sugar/honey
- 6 g lemon zest
- 30 g butter (room temperature)
- 30 g dark rhum
- + 100g extra dark chocolate (melted)
Instructions
- Start by melting the chocolate in the microwave or over a hot water bath.
- In a cooking pot, heat up the cream with the inverted sugar or honey and lemon zest.
- Cover with plastic wrap once hot and leave to infuse for 10 minutes.
- Strain over the melted dark chocolate.
- Blend well with a hand blender, adding the butter as well.
- Cover with plastic wrap on the surface and place in the fridge for 1-2 hours or until the ganache is firm enough to shape it into truffles.
- Take pieces of ganache and roll it into truffles. If you want, you can scale the ganache to make sure all the truffles are equal in the end.
- Using gloves, dip each truffle into melted chocolate and then quickly roll it through cocoa powder.
- Keep them in the fridge in an airtight container and bring them to room temperature 10 minutes before serving.
Equipment
- Kitchen scale
- Hand blender
- Cooking stove
- Fridge
- Baking paper
- Spatulas
- Cooking pot
- Bowls
- Sieve