When I asked to share one of their recipes, Larry and Paula Burdick turned me over to Burdick’s chef, Michael Krug. He sent the recipe below and said, “I wanted to make sure that the recipe that is used is not too complicated, but still thrilling from a culinary perspective.” It is, indeed, thrilling! When I first made the recipe, I cut it in half and it worked perfectly. But as chef Krug said, “Why go to all that bother for only 75 truffles?” After tasting these luscious bonbons, I understood his point.–Rebecca Gray
LC Melts In Your Pan, Not In Your Hands Note
When melting chocolate, it’s imperative that this be done gently and not at too hot a temperature. As author Rebecca Gray notes, dark chocolate can easily burn and take on a scorched taste if it’s heated higher than 130°F (54°C). Milk chocolate is even more sensitive and shouldn’t be subjected to temperatures greater than 120°F (49°C). As such, be careful to always melt it over steaming, not boiling, water. And never, ever melt it in a pan directly over a flame.
Caribbean Rum Truffles Recipe
- Quick Glance
- 1 H, 45 M
- 4 H, 30 M
- Makes about 150 small truffles
- 2 pounds Caribbean dark chocolate (Valrhona Pur Caraibe, Extra Bitter, Grenada, Jamaica, or Trinidad, with at least a 60% cocoa content)
- 2 tablespoons honey
- 2 tablespoons glucose (or substitute honey)
- 1 cup plus 2 tablespoons heavy cream
- Zest of 1 orange, preferably organic, finely grated
- Pinch salt
- Pinch freshly grated nutmeg
- 1/4 cup Caribbean dark rum
- 1 tablespoon unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 1. Chop half of the chocolate into small pieces and place in the bowl of a standing mixer (or place it in a bowl and have a whisk and a strong arm at the ready).
- 2. Combine the honey, glucose, cream, orange zest, salt, and nutmeg in a saucepan and bring to a boil. Take the pan off the heat and let the cream steep for about 15 minutes.
- 3. Return the pan to low heat and warm the cream mixture until hot but not boiling. Pour it through a fine-mesh sieve into the bowl with the chopped chocolate and mix or whisk until the chocolate melts and a smooth ganache forms. Add the rum and butter and mix again. Turn 2 baking sheets upside down on the counter and cover them tightly with plastic wrap. Pour half of the ganache on each plastic-coated sheet and cover with another layer of plastic. Make supports for the ends of a rolling pin to rest on, one on either side of each sheet pan, using books or magazines stacked to the same height as the sheet pans. Resting the ends of the rolling pin on the supports, roll the ganache to a uniform thickness of about 1/4 inch. Let the ganache rest in a cool, dry place for at least 36 hours and up to 72 hours.
- 4. After the ganache has rested, cut it into small, even pieces of a size that’s your preference. Roll the pieces into small, round, truffle-shaped bonbons, wearing gloves if desired.
- 5. Meanwhile, melt the remaining chocolate in a heatproof bowl set over but not touching steaming, but not boiling, water. Line a baking sheet with parchment paper. Place the cocoa powder on a second baking sheet.
- 6. Still wearing the gloves, if desired, place some of the warm melted chocolate in your palms and coat each truffle with a thin layer. (If you’ve stuck a candy thermometer in the chocolate, take note. I like to roll our truffles with a chocolate that’s 94°F to 99°F (34°C to 37°C).) Place the coated truffles on the parchment paper and let them rest in a cool room for 30 minutes.
- 7. Coat the truffles a second time with another thin layer of chocolate, then gently roll them in the cocoa powder with a fork. Let the bonbons rest in the cocoa powder for at least 2 hours, again in a cool room.
- 8. Take the truffles out of the cocoa powder and brush off any excess powder with a pastry brush. (Do this gently, as cocoa powder is very light and could provide a thin layer of cocoa dust over your kitchen). Place the truffles on your finest silver tray and serve at room temperature.
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