Piped Rum Truffles

Piped Rum Truffles
Easy
Makes: 100
  • Timeless Classics
  • Quick & easy (production)
Chocolate truffles are a bestseller everyone loves! Learn how to make a liquor ganache, a chocolate foot using a chablon, and how to pipe beautiful spheres.
Chocolate truffles are a bestseller everyone loves! Learn how to make a liquor ganache, a chocolate foot using a chablon, and how to pipe beautiful spheres.
Shelf life:
3 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 2 Components
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Featured Ingredients

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Demonstration video<span>Piped Rum Truffles</span>
Demonstration videoPiped Rum Truffles

Chocolate and Rum Ganache

Ingredients

Preparation

  1. Boil the cream, the inverted sugar and the sorbitol.
  2. Place the chocolates into a tall recipient.
  3. Once the cream preparation is boiling, pour it onto the chocolates and mix using an immersion blender.
  4. Add the rum and continue blending until completely smooth.
  5. In the meantime, use a damp towel to attach a plastic sheet to the metal tray and re-move the air bubbles.
  6. Place the chablon onto the plastic sheet. Pour precrystallized dark chocolate onto it and spread the chocolate out evenly using an offset spatula.
  7. Scrape the excess chocolate off.
  8. Gently remove the chablon and let set at 18-20°C (64-68°F).
  9. Pour the liquor ganache onto a stainless steel tray and spread it out to cool it down and to precrystallize it. Continue until obtaining a good piping consistency.
  10. Transfer the ganache into a piping bag with an 8 mm (0.31”) piping tip and immediately pipe onto the chocolate discs.
  11. Let set at 18-20°C (64-68°F) until firm enough to be dipped.

Tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Tall recipient
  • Immersion blender
  • Piping Bag
  • Scissors
  • Scraper
  • Bowl(s)
  • Offset spatula
  • Mixing bowl (s)
  • Melting kettle or automatic tempering machine
  • Plastic film
  • Spoon
  • Damp Towel
  • Stainless Steel Tray
  • Chablon
  • 8 mm piping tip
  • Spatula

Dipping

Ingredients

Preparation

  1. Start dipping the truffles into precrystallized dark chocolate and immediately roll them into icing sugar.
  2. Allow the chocolate to fully crystallize, and then remove the excess icing sugar with gloved hands.

Tools

  • Metal Tray
  • Gloves
  • Melting kettle or automatic tempering machine
  • Dipping fork
  • Rack

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