Chocolate Rum Truffles from Chef Jacquy Pfeiffer of The French Pastry School
Recipe CreditsChef Jacquy Pfeiffer
|Prep time: 2 hours|
|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
- Bring the cream and vanilla paste to a simmer.
- Warm up the chocolate for one minute at 50% in a microwave.
- Pour the hot cream over the semi melted chocolate couverture.
- Homogenize the mixture with a whisk starting from the center and working towards the sides.
- Add the soft butter and honey.
- 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.
- Pipe 1” bulbs of the ganache on a sheet pan lined with a parchment paper. Let set overnight in a cool room.
- Wear latex gloves, and shape the truffles with your hands until they look like a perfect ball.
- 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.
- Do not move them and let them set in a cool place overnight.
- Sift the excess cocoa powder.