Decadent Chocolate Truffles with Rum Ganache Filling

Chocolate Truffles with Ganache Filling Recipe

Category: Desserts
Servings: 1 batch (varies based on size of molds)

If you’re in the mood for decadent homemade chocolate truffles with a rich, creamy ganache filling, this recipe will guide you through every step. The combination of dark and milk chocolates, fresh cream, butter, and a splash of rum will give you a delicious, melt-in-your-mouth treat. These truffles, with their smooth ganache center and chocolatey shell, make for an indulgent dessert that’s perfect for any occasion. With just a few ingredients and a little patience, you can craft these delightful chocolates that are sure to impress.

Ingredients:

Instructions:

1. Prepare the Molds:
   To begin, make sure you have appropriate molds for making your chocolate truffles. Silicone molds work best as they allow for easy removal of the chocolates once set.

2. Melt the Dark Chocolate:
   Take 200g of dark chocolate and chop it into smaller pieces. Melt it using the double boiler method—fill a medium-sized pot with about 3-4 inches of water and bring it to a gentle boil. Place a heatproof bowl on top of the pot, ensuring the bowl does not touch the water. Add the chopped dark chocolate into the bowl and allow it to melt slowly from the heat of the steam, stirring occasionally until smooth.

3. Coat the Molds:
   Once the dark chocolate is completely melted, carefully fill the silicone molds with the chocolate, making sure each cavity is well-coated. After filling the molds, tilt and gently tap the molds to remove any excess chocolate and create a thin layer of chocolate along the walls of each mold. Place the filled molds into the fridge to chill and firm up the chocolate layer.

4. Prepare the Ganache Filling:
   In a small saucepan, heat the heavy cream over medium heat until it’s just about to boil, but do not let it come to a full boil. As soon as it’s hot, remove it from the heat and add the chopped milk chocolate to the pan. Stir well until the chocolate has fully melted into the cream, forming a smooth and silky ganache. Let the ganache cool down to a comfortable temperature—about 32-35°C (90-95°F). If you don’t have a thermometer, simply allow it to sit and cool for about 20 minutes in a cooler dish to avoid overheating.

5. Incorporate the Butter and Rum:
   While the ganache is cooling, soften the butter to room temperature and then whip it with a spatula or fork until it becomes soft and smooth. Add the softened butter to the ganache and mix until it’s completely incorporated. Finally, add the rum to the mixture, stirring until smooth and well combined.

6. Fill the Molds with Ganache:
   Once the chocolate layer in the molds has firmed up in the fridge, remove the molds from the refrigerator. Carefully fill each mold with the ganache mixture, leaving about a millimeter of space at the top of each cavity to ensure the chocolate top will seal the truffles properly.

7. Remove Air Bubbles:
   After filling the molds, gently tap them on your countertop to help eliminate any air bubbles trapped inside. This step ensures a smooth and uniform ganache filling.

8. Chill the Ganache:
   Place the filled molds back in the refrigerator and allow them to chill for about one hour, or until the ganache has set and firmed up.

9. Prepare the Top Chocolate Layer:
   Now, take the remaining 100g of dark chocolate and melt it in the same double boiler method as before. Once it has melted completely, add the leftover dark chocolate from the earlier step (the portion you used for the initial coating). Stir the mixture until smooth.

10. Seal the Truffles:
    Carefully spoon or pour the melted chocolate over the ganache-filled molds, ensuring a nice, even layer on top to fully encase the ganache. Use a spatula to level off the top, making it smooth and neat.

11. Set the Truffles:
    Return the molds to the fridge once again. Let the chocolates rest and set for at least two hours. The longer you let them chill, the better the texture and firmness.

12. Remove the Truffles from the Molds:
    After the allotted time has passed, remove the molds from the fridge. Gently flex or invert the silicone molds to release the truffles. You may need to carefully loosen the edges with your fingers if the chocolates are sticking.

Serving and Storage:

Once your homemade chocolate truffles are fully set, you can enjoy them right away, or store them in an airtight container. These truffles will keep well in the refrigerator for up to two weeks. For extra elegance, you can even roll them in cocoa powder or finely chopped nuts before serving.

These chocolate truffles are a true treat, combining rich dark chocolate with the smooth creaminess of ganache and a hint of rum. Whether for a special occasion or as an indulgent snack, these truffles will satisfy any chocolate lover’s cravings.