Coffee-Rum Truffettes

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

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  • Servings: about 36 truffettes

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  • 1 pound bittersweet chocolate, chopped
  • 3 tablespoons unsalted butter, thinly sliced
  • 2 large egg yolks
  • 1 1/2 tablespoons brewed espresso
  • 1 tablespoon dark rum

How to make this recipe

  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.

  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.

  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.

Contributed By Photo © Lucy Schaeffer Published December 2007

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