Equipment
* optional
Ingredients
Ganache Base
- 300 g dark chocolate (70% cocoa solids), finely chopped
- 150 ml heavy cream (35% fat), liquid
- 30 g unsalted butter, room temperature, cubed
- 45 ml jamaican rum
- 2 g sea salt
Coating
- 50 g unsweetened cocoa powder, sifted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 89 kcal
- Protein
- 1 g
- Carbohydrates
- 6 g
- Fat
- 7 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 29 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 8 mg
- Potassium
- 87 mg
- Calcium
- 12 mg
- Iron
- 0.9 mg
- Magnesium
- 26 mg
- Phosphorus
- 41 mg
- Zinc
- 0.4 mg
- Vitamin A
- 28 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 1 mcg
- Water
- 3 g
- Caffeine
- 12 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the finely chopped dark chocolate and sea salt into a medium heatproof bowl. Ensure there are no large chunks, as they will not melt evenly.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (approx 85°C/185°F). Do not let it come to a rolling boil.
Pour the hot cream evenly over the chopped chocolate. Do not stir immediately. Let the mixture sit undisturbed for 5 minutes to allow the heat to penetrate the chocolate.
Using a silicone spatula, gently stir the mixture starting from the center in small concentric circles. As the emulsion forms, gradually widen the circles until the ganache is glossy, dark, and completely smooth.
Add the room temperature butter, stirring gently until fully incorporated. Finally, pour in the Jamaican rum and stir until the ganache is once again smooth and glossy.
Cover the surface of the ganache directly with plastic wrap (to prevent a skin forming) and refrigerate until firm enough to scoop, usually 3 to 4 hours.
Place the cocoa powder in a shallow bowl. Using a small scoop or melon baller, scoop portions of the chilled ganache. Briefly roll each portion between your palms to form a sphere. If the ganache sticks, wear gloves or dust hands with cocoa.
Immediately toss the rolled truffle in the cocoa powder to coat completely. Shake off excess powder and place on a parchment-lined tray.
Chef's Notes
- The quality of the rum matters significantly here. A Jamaican pot-still rum provides funky, banana, and spice notes that pair exceptionally well with dark chocolate.
- For the smoothest mouthfeel, ensure the butter is truly soft before adding it to the warm ganache.
- These truffles taste best after sitting for 24 hours, allowing the rum flavor to mellow and distribute evenly throughout the chocolate.
- If you prefer a crunchy texture, you can roll the truffles in toasted coconut or crushed cacao nibs instead of cocoa powder.
Storage
Refrigerator: 2 weeks — Store in an airtight container to prevent absorbing fridge odors.
Freezer: 2 months — Thaw overnight in the refrigerator before serving.
Reheating: Serve at room temperature for best texture.
Troubleshooting
Ganache is split (looks oily or grainy)
Cause: The cream was too hot or the mixture was stirred too vigorously, breaking the emulsion.
Fix: Add 15ml of warm liquid cream while stirring gently to bring the emulsion back together.
Prevention: Let cream cool slightly after simmering; stir gently from the center.
Ganache is too soft to roll
Cause: Too much liquid (rum) or insufficient chilling time.
Fix: Freeze the bowl for 20-30 minutes; if still too soft, melt 50g more chocolate, stir in, and re-chill.
Prevention: Measure liquid ingredients precisely.
Cultural Context
While the chocolate truffle is a French invention named after the prized fungus it resembles, this variation pays homage to the Caribbean's history of sugar cane and rum production. Jamaican rum, known for its distinct 'hogo' (high-ester funk), provides a complex counterpoint to the bitterness of dark chocolate.
