Culinary Institute of America

Rum Truffles

For Hollow Shells

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Preparation info
  • Makes

    125 pieces

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Heavy cream 10

Method

  1. Combine the cream, milk, and glucose syrup in a saucepan. Bring to a boil.
  2. Pour the hot cream mixture over the chopped chocolate and allow to stand for 1 minute to allow the chocolate to melt.
  3. Use a spoon, stirrer, or spatula to stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger c