Van Gogh’s Chocolate Rum Truffles

Van Gogh's Chocolate Rum Truffles
by

From the book Van Gogh’s Table at Auberge Ravoux
by Alexandra Leaf and Fred Leeman, adapted by Dr Wendy Joyce

Truffle Base

  • ¾ C cream
  • 150g dark chocolate broken into pieces
  • 1 ½ t strong coffee
  • ¾ T dark rum
  1. Put the chocolate in a bowl over a pot of simmering water.  The bottom of the bowl shouldn’t touch the water.  Stir occasionally until the chocolate melts.
  2. Remove from heat and stir in the coffee until just combined, do not overmix.  The mixture will thicken to the consistency of peanut butter.
  3. Add the rum to the cream and beat until firm peaks form.  Add the chocolate and fold in with a spatula until just combined.
  4. Line a baking tray with baking paper.  Fill a piping bag with the mixture with a plain or star tip.  Pipe walnut sized mounds onto the tray, with space so they don’t touch.  Refrigerate for 30 mins.

 

 

 

Dipping Chocolate

  • 4T unsalted butter
  • 65g dark chocolate broken into pieces
  • Unsweetened dark cocoa powder

 

  1.  Melt butter and chocolate in a double boiler stirring often.
  2. Remove from heat and pour into a small bowl.
  3. Spread the cocoa power on a plate.
  4. Line a baking tray with baking paper.
  5. Remove the truffles from the refrigerator and using small tongs, drop a few truffles at a time into the chocolate.
  6. Lift out one at a time, letting the excess chocolate drip off.  Roll the truffles in the cocoa powder until well coated.
  7. Place on the baking tray and chill for several hours before serving.

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