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

Jacques Pépin
December 2007

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© Lucy Schaeffer

Recipe Summary

active:
40 mins
total:
1 hr 50 mins
Yield:
about 36 truffettes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.