Chocolate Rum Truffles
My friend Hannah introduced me to these. They're naughty, but something no chocoholic should miss! I like to bring them as a gift when I get invited to dinner - much more personal than a bottle of wine!
My friend Hannah introduced me to these. They're naughty, but something no chocoholic should miss! I like to bring them as a gift when I get invited to dinner - much more personal than a bottle of wine!
- Carbohydrate 66.34842816617 g
- Cholesterol 77.7259537758333 mg
- Fat 60.7488355508117 g
- Fiber 6.74716667567889 g
- Protein 6.25118077074167 g
- Saturated Fat 34.554282013676 g
- Serving Size 1 1 Serving (148g)
- Sodium 296.547795232 mg
- Sugar 59.6012614904911 g
- Trans Fat 8.09373280855433 g
- Calories 833 calories
Step-by-step
- Melt the chocolate in a bain-marie (meaning that you bring a little water to boil in a sauce pan, then you put a bowl in it, inside which the chocolate will be melted by the heat of the water outside). Carefully stir in the sour cream. You might want to use a whisk to prevent lumps.
- Melt the butter in a separate bowl, then add, making sure the ingredients mix well.
- Add rum to taste.
- Prepare two or three plates, depending on how many different coatings you have: if you use only cocoa, you'll need two, cocoa and sprinkles, three, etc. Put each coating on a plae of its own.
- With your hands, form little balls out of the chocolate mixture, then roll these in either cocoa or sprinkles or both, then put on the empty plate.
- Once you're done, leave them in the fridge to cool through, for at least one hour.
- You may keep the truffles for just a few days, as they contain the sour cream. But you won't find it hard to finish them quickly!
The Hidden Mechanics of Emulsion
The ingredient quantities do not reveal how easily chocolate seizes when introduced to the moisture in sour cream. Using a double boiler keeps water temperature below a simmer so the cocoa solids and butter fats emulsify smoothly instead of separating. Whisking continuously breaks apart microscopic fat clusters before they harden.
Why Butter Temperature Matters
Melted butter must reach room temperature before incorporation to prevent the warm fat from melting the cocoa butter crystals prematurely. Pouring hot butter into the chocolate mixture thins the base entirely, destroying the density required for hand-rolling. Chilling the combined mass for sixty minutes creates the firm surface tension needed for shaping.
Preventing Bloom and Spoilage
Dairy inclusion reduces shelf life drastically compared to standard cocoa-and-cream ganaches. Store finished spheres below 40 degrees Fahrenheit in an airtight container to prevent surface bloom and rancidity. Consume batches within four days while the dairy maintains optimal moisture.
