Coating these truffles in tempered chocolate gives them a crisp shell, which is a wonderful contrast to the soft centre.
Do not use a whisk for mixing the chocolate and cream together if you want to keep these truffles for a week or more, because any air pockets will encourage the growth of mould. These truffles can be frozen, but the container needs to be wrapped carefully in plastic wrap (cling film) and brought back to room temperature slowly to avoid condensation forming.
Bring the cream to a boil. Put the chocolate in a heatproof bowl, then pour on the cream in a slow, steady stream and beat as if making mayonnaise. If any of the chocolate does not melt, put the bowl in a bain marie to warm gently. It is important to ensure that the ganache is smooth and shiny without lumps.
Beat in the butter, then add the rum slowly, little by little. Chill in the refrigerator about 10 minutes, until the ganache is thickened but not hard. If it becomes hard, you will have to melt it again. Put the ganache in a bowl and melt for a few seconds in a bain marie to dissipate the skin which will have formed, stirring slowly. The mixture should now look like soft buttercream frosting (icing).
Put the ganache mixture into a pastry (piping) bag fitted with a plain nozzle and pipe into kisses on a tray lined with waxed (greaseproof) paper. Make each truffle a bit smaller than a walnut, about
Refrigerate until cool, then dip into the tempered chocolate using two forks and then into the dusting powder. Shake off any surplus dusting powder in a sieve.
© 1993 Chantal Coady. All rights reserved.