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
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 It
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.
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.
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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