Dark Chocolate Truffles

One of the world's most sophisticated confectionery, Truffles were first created by M. Dufour in France. They are named for their resemblance to the exquisite truffle fungus, which exists in the shape of a small irregular ball. The base or center of a Chocolate truffle is made up of Chocolate Ganache and then coated with other ingredients.

Ingredients (Yield 15)
Dark chocolate 100g
Unsalted butter 48g
Thick cream 48ml
Rum 10ml (Amount used may be adjusted according to personal preference)

Tempered chocolate

Chopped, toasted nuts

Method
1.) Chop the chocolate and butter into small pieces into a large bowl.

2.) Boil the cream and immediately pour it over the chocolate and butter.
Remember to stir constantly to prevent scorching. The heat from the cream will melt the chocolate and butter. This is known as tempering.

3.) Stir well and mix in the rum.

At this stage, you may add in additional ingredients such as chopped fruits or nuts as desired.

4.) Pour into a shallow pan and chill until it is firm. This may take several hours.

Use a melon ball scoop to shape and scoop out the truffles. Dip into tempered chocolate and coat with the chopped nuts. Serve.

If by this time your truffles are too soft, you may chill them until ready for service, though truffles should be eaten when slightly soft. To make a classic French truffle, skip the tempered chocolate and nuts. Rather, coat the truffle with cocoa powder.

Sensory evaluation
Taste: Bittersweet and rich
Texture: Very mild smell of liqueur
Aroma: Nuts are crunchy while center is soft