Rum Truffles

Rum Truffles

Chocolate Rum Truffles from Chef Jacquy Pfeiffer of The French Pastry School

Recipe Credits

Chef Jacquy Pfeiffer
Prep time: 2 hours
Cooking time:
Total time: 2 hours


  • 155 gram Fresh heavy cream 5 oz.
  • 5 gram Nielsen-Massey bourbon vanilla paste 1 teaspoon
  • 200 gram Finely chopped dark chocolate couverture 64% 2 cups
  • 62 1/2 gram Butter, softened 2 oz.
  • 10 gram honey 1 1/2 teaspoons
  • 20 gram dark rum 4 teaspoons
  • 453 3/5 gram cocoa powder 4 cups


  1. Bring the cream and vanilla paste to a simmer.
  2. Warm up the chocolate for one minute at 50% in a microwave.
  3. Pour the hot cream over the semi melted chocolate couverture.
  4. Homogenize the mixture with a whisk starting from the center and working towards the sides.
  5. Add the soft butter and honey.
  6. Add the rum and pour the mixture on a sheet tray lined with parchment paper, cover with plastic wrap. Let the mixture set for 2 hours in a cool place.
  7. Pipe 1” bulbs of the ganache on a sheet pan lined with a parchment paper. Let set overnight in a cool room.
  8. Wear latex gloves, and shape the truffles with your hands until they look like a perfect ball.
  9. Roll the truffles in dark chocolate couverture that was melted to 89°F. Let the truffles set in a cool room and then dip them again in dark chocolate couverture warmed up to 89°F;  roll them in cocoa powder.
  10. Do not move them and let them set in a cool place overnight.
  11. Sift the excess cocoa powder.