Coffee Infused Rum & Dark Chocolate Truffles

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By Darren Purchese

So lovely and another foodie gift you can make ahead of time to give someone at Christmas. These balls have beautiful chocolate and coffee notes with a hint of festive Rum. You can leave the alcohol out of these if you prefer and to switch things around you could also substitute the coffee infusion for another flavour of your liking such as fennel, cinnamon or ginger.

For an extra layer of covering you could roll these truffles first in melted chocolate before the cocoa powder, to do this you must follow the steps in the Rum Balls recipe where it explains the chocolate covering.

These make perfect gifts presented in a bag or box with ribbon or they are great with coffee after a long lunch.

Time

12

hour

0

minutes

Degree of Difficulty

Easy

Save

1

Portions

40
pieces

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Ingredients

Servings

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320 ml cream, thickened
20g coffee beans
1tbsp honey
475g dark chocolate buttons or coarse chopped
20g unsalted butter
1 pinch salt
2tbsp Rum
 q.s. cocoa powder
1

To roast the coffee… preheat an oven to 120°C and line a baking tray with baking paper. Place the coffee beans onto the tray and warm them in the oven for 20 minutes.

 

2

To make the infusion… place the cream into a saucepan with the honey and bring to a boil, remove from the heat and add the lightly roasted coffee beans. Leave to cool for 20 minutes before covering the pan with cling film and placing it into the fridge to infuse overnight.

 

3

To make the ganache… next day place the chocolate into a tall narrow plastic container such as a jug and remove the saucepan from the fridge. Add the Rum to the saucepan and bring to a boil. Strain the mixture, through a sieve onto the chocolate in the jug, add the salt and butter and leave to sit for 30 seconds. Blend the ganache with a handheld stick blender until it is smooth, and you have a shiny ganache. Pour the ganache into a bowl and lay cling film over the surface, leave it to harden at room temperature for around three hours.

 

4

To pipe truffles… spray a flat tray with canola spray and line with baking paper. Use a scraper to flatten the paper sticking it to the tray. Transfer the ganache to a piping bag fitted with a 2 cm diameter plain nozzle and pipe bulbs onto the tray lined with paper, place the tray in the fridge for 10 minutes to harden slightly.

 

5

To cover in cocoa… take a shallow tray or container and tip the cocoa powder inside. Add a few of the bulbs of piped ganache and roll them to irregular shaped spheres and drop them in the cocoa powder. Store in the fridge and bring them out of the fridge 20 minutes before serving. These can also be a great gift presented in a nice box or bag.

 

 

1
0 hours 0 minutes

To roast the coffee… preheat an oven to 120°C and line a baking tray with baking paper. Place the coffee beans onto the tray and warm them in the oven for 20 minutes.

2
0 hours 0 minutes

To make the infusion… place the cream into a saucepan with the honey and bring to a boil, remove from the heat and add the lightly roasted coffee beans. Leave to cool for 20 minutes before covering the pan with cling film and placing it into the fridge to infuse overnight.

3
0 hours 0 minutes

To make the ganache… next day place the chocolate into a tall narrow plastic container such as a jug and remove the saucepan from the fridge. Add the Rum to the saucepan and bring to a boil. Strain the mixture, through a sieve onto the chocolate in the jug, add the salt and butter and leave to sit for 30 seconds. Blend the ganache with a handheld stick blender until it is smooth, and you have a shiny ganache. Pour the ganache into a bowl and lay cling film over the surface, leave it to harden at room temperature for around three hours.

4
0 hours 0 minutes

To pipe truffles… spray a flat tray with canola spray and line with baking paper. Use a scraper to flatten the paper sticking it to the tray. Transfer the ganache to a piping bag fitted with a 2 cm diameter plain nozzle and pipe bulbs onto the tray lined with paper, place the tray in the fridge for 10 minutes to harden slightly.

5
0 hours 0 minutes

To cover in cocoa… take a shallow tray or container and tip the cocoa powder inside. Add a few of the bulbs of piped ganache and roll them to irregular shaped spheres and drop them in the cocoa powder. Store in the fridge and bring them out of the fridge 20 minutes before serving. These can also be a great gift presented in a nice box or bag.