The first violin in these truffles is the Matusalem Platino rum. It has been produced by the same family with the same recipe for almost 150 years. During this time, the production moved from Cuba to the Dominican Republic, but this did not affect its taste in any way. Although this rum is very simple, its aroma is really powerful: vanilla-caramel tones are complemented by delicate nuances of molasses. It will perfectly complement the taste of chocolate truffles.
The first violin in these truffles is the Matusalem Platino rum. It has been produced by the same family with the same recipe for almost 150 years. During this time, the production moved from Cuba to the Dominican Republic, but this did not affect its taste in any way. Although this rum is very simple, its aroma is really powerful: vanilla-caramel tones are complemented by delicate nuances of molasses. It will perfectly complement the taste of chocolate truffles.- Prep time: 25 minutes
- Cook time: 20 minutes
- Makes: 25-30
- Difficulty: medium
- Course: dessert
- Cookware: cooking thermometer, silicone mat, silicone spatula, pastry bag with a round nozzle 0.9-1.2 cm diameter, disposable gloves, kitchen scales
- Cuisine: European
Ingredients
- 170 g dark chocolate
- 125 ml cream
- 25 g butter
- 15 ml Matusalem Platina rum
- 10 g cocoa powder
Cooking method
Step 1
Break 130g chocolate into chunks and place in a bowl. Bring the cream to boil in a saucepan over low heat. Remove from heat and pour the cream into a bowl of chocolate. Blend until smooth and shiny.
Step 2
Take the temperature of the mixture with a cooking thermometer. When the mixture has cooled to 40-50°C, add butter, rum, and blend until smooth. Cover the ganache with foil and refrigerate for 5-10 minutes until it cools and forms a workable paste.
Step 3
Put the ganache into a pastry bag with a nozzle. Pipe little mounds on a silicone mat in circles about diameter of 2.5-3 cm. Put in the refrigerator for 3-4 minutes. Roll into balls with your hands. Refrigerate for 4-5 minutes. Melt 40g of chocolate to 45-50°C in a small bain-marie, stirring constantly so that it heats up evenly. Put on disposable gloves. Take each truffle and dip in the melted chocolate, return to the silicone mat and leave to set. Dip the truffles in cocoa. Store the truffles in a closed container in the refrigerator up to 15 days.
My tips and tricks:
If you don’t want the chocolate to thicken, leave it in the bain-marie while you do other things. Just make sure that the bottom of the bowl with chocolate does not touch the water in any way. With excessive heating, the chocolate will stratify, harden, lump. Such chocolate can be saved: add butter and mix well, but it will no longer work as icing. If you see that the melted chocolate is too thick, add a piece of butter or a few tablespoons of warm cream, and mix well. Please, note that you should not melt the chocolate straight from the refrigerator. It should be at room temperature.
- 170 g dark chocolate
- 125 ml cream
- 25 g butter
- 15 ml Matusalem Platina rum
- 10 g cocoa powder
- Break 130g chocolate into chunks and place in a bowl. Bring the cream to boil in a saucepan over low heat. Remove from heat and pour the cream into a bowl of chocolate. Blend until smooth and shiny.
- Take the temperature of the mixture with a cooking thermometer. When the mixture has cooled to 40-50°C, add butter, rum, and blend until smooth. Cover the ganache with foil and refrigerate for 5-10 minutes until it cools and forms a workable paste.
- Put the ganache into a pastry bag with a nozzle. Pipe little mounds on a silicone mat in circles about diameter of 2.5-3 cm. Put in the refrigerator for 3-4 minutes. Roll into balls with your hands. Refrigerate for 4-5 minutes. Melt 40g of chocolate to 45-50°C in a small bain-marie, stirring constantly so that it heats up evenly. Put on disposable gloves. Take each truffle and dip in the melted chocolate, return to the silicone mat and leave to set. Dip the truffles in cocoa. Store the truffles in a closed container in the refrigerator up to 15 days.