Classical Chocolate Truffles with Rum
Ingredients
8 oz (225 g) semisweet chocolate
½ cup (1.2 dl) heavy cream
1½ tablespoons dark rum (or coffee or cream)
5 tablespoons cocoa powder (unsweetened)
Method
1. Break the chocolate into small pieces and melt it with cream and rum over hot water.
2. Whisk gently until the mixture is smooth.
3. Let it cool in the refrigerator overnight covered by plastic wrap.
4. Scoop a small tablespoon of chocolate mixture and roll the truffle balls in your hands; be careful to avoid melting the balls. The size (diameter) should be about 1 inch (2.5 cm). Alternatively, shape the truffles by using a melon baller.
5. Roll the balls in cocoa powder.
6. Store the truffle balls tightly covered in a refrigerator.
Classical truffles of this type are manufactured by a number of companies in USA, Europe, Australia and elsewhere. They should be served at 64-68 degrees F (18-20 degrees C). If the temperature is higher they might be too soft, if the temperature is too low they are too hard.
These truffles can also be covered by dark chocolate: first melt the chocolate in a double boiler, cool to 95 degrees F (35 degrees C) or less, then roll cold truffle balls in the melted chocolate using a fork and a teaspoon, finally put the truffles in the refrigerator for at least 30 minutes. Chocolate-covered truffles should be served at room temperature.
