© Lucy Schaeffer
Active Time
40 MIN
Total Time
1 HR 50 MIN
Yield
Serves : about 36 truffettes

Jacques Pépin flavors truffles with many ingredients, but he is especially fond of the coffee-rum combination in this recipe.  More Desserts by Jacques Pépin

How to Make It

Step 1    

Melt 1/2 of the chocolate in a double boiler over simmering water. Off the heat, whisk in the butter, then the egg yolks, espresso and rum; refrigerate until firm, about 1 hour.

Step 2    

Line a baking sheet with wax paper. Roll rounded teaspoons of the chocolate mixture into balls; place them on the baking sheet. Refrigerate for 1 hour.

Step 3    

Melt the remaining chocolate in the double boiler. Remove from the heat and let cool, about 10 minutes. Using a skewer, spear each truffette, dip it in the chocolate and return it to the baking sheet. Refrigerate until ready to serve.

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