Marjo, good tutorials: how to make dark chocolate, fleur de sel, rum truffles?

Easier, more essential, more adaptable than chocolate truffles, there is none! With a base of two ingredients (chocolate and liquid cream), these delicious sweets can be customized as desired. Alcohols, candied fruits, chopped oilseeds, lace pancakes, fruit zests and even food flakes, everyone will do according to their tastes.

My advice

If you don’t like rum, replace it with amaretto or Baileys (Irish whiskey-based liqueur).
I chose grated coconut, but you can also cover the truffles with pistachio powder or, for a more classic version, cocoa powder.
When you pour the hot cream over the chocolate, don’t rush to mix the ganache. Wait a few minutes so that the heat of the cream has time to melt the chocolate.
If you are in a hurry, you can cool the ganache more quickly by plunging the container into a bowl filled with water and ice cubes.
When you glaze the truffles in melted chocolate, act quickly, otherwise the ganache will melt again and mix with the chocolate decoration.
I always use a fork, never a whisk, to mix a preparation (ganache, pancake batter or other). I find it practical and above all easier to clean.

Ingredients

Preparation: 25 mins
Rest: 3 to 4 hours

For approximately 22 truffles

200g dark chocolate
17 cl of whipping cream
3 cl of rum
2 nice pinches of fleur de sel

For the decor
100 g of dark pastry chocolate
15 g grated coconut

Step 1

Chop the dark chocolate, place it in a hollow container. Heat the whipping cream with the rum and fleur de sel over low heat.

2nd step

Pour everything over the chocolate.

Step 3

Wait 2 to 3 minutes, no less, and mix with a whisk, a spatula or a fork, always turning in the center

Step 3 continued

until you obtain the famous core of the ganache.

Step 4

When the mixture is homogeneous, cover it with cling film and set aside in a cool place so that it hardens.

Step 5

Take the ganache out of the refrigerator. Using a teaspoon, take the equivalent of a nice dollop of very cold ganache, shape it into a ball and place it on parchment paper.