Rum Ganache For Hand Rolled Truffles

Dark Chocolate Rum Ganache - Hand Rolled

This is a simple dark chocolate ganache intended for hand-rolled truffles as it sets up firm. It can be used for filling shells, but for easier filling without peaks, I may recommend adding more cream (or rum).

Ingredients

575g 70% Dark Chocolate (finley chopped, melted, or in chip form)

325g 35% Heavy Cream

18g Vanilla

3g Sea Salt

85g Rum

Cocoa powder

Directions

Step 1

**CHOCOLATE IN BOWL**
Place your chocolate in a bowl. The chocolate should be chopped finely if not already in small chip form, or have it melted (no specific temperature).

Step 2

**BOIL CREAM**
In a small pot (not a large pot or a pan) bring the cream, vanilla, and salt to a boil.
Never over boil your cream, or too much water will evaporate.
Once boils, remove from heat and pour directly over the chocolate.

Step 3

**MIX GANACHE**
With a whisk, slowly stir the mixture in the middle until it begins to darken as the cream is incorporated.
Do not whip the ganache, but stir in the cream until fully incorporated.

Step 4

**Add Rum**
Once the cream is incorporated, add the rum, and continue to mix until all incorporated.

Step 5

**ERMERSION BLEND**
If you have enough ganache, and if you have one, hand blend the mixture to create a more smooth and better emulsified ganache.
This is step is not necessary, but I recommended it if you can.

Step 6

**SET THE GANACHE**
Clean the sides of your bowl, and cover with plastic wrap or a plate.
Allow it to set, either cooling in the fridge overnight or on the counter covered overnight.
If you need to rush the cooling, pour it into a clean tray or reduce the surface area somehow and chill it.

Step 7

**PINCH AND ROLL**
Use a spoon to scoop out a teaspoon worth of ganache from the bowl. Quickly shape it in your hand into a ball-like shape, but does not have to be perfectly round.
Toss it in a bowl of cocoa powder and move around until fully coated.

Step 8

**CHILL AND SIFT**
Chill the finished truffles for an hour or more. If you wish, take 5-10 in a sifter, and gently toss them to remove excess cocoa powder.
Place in a container and keep in the fridge.
You may have to re-coat them slightly if left in the fridge for a few days or a week or more.

GanacheGeosephJanuary 9, 2023champagne, alcohol, ganache, soft ganache