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The Spruce / Elizabeth LaBau
Nutritional Guidelines (per serving) | |
---|---|
251 | Calories |
17g | Fat |
21g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 18 | |
Amount per serving | |
Calories | 251 |
% Daily Value* | |
Total Fat 17g | 22% |
Saturated Fat 10g | 51% |
Cholesterol 6mg | 2% |
Sodium 9mg | 0% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 4g | 15% |
Protein 3g | |
Calcium 35mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Rhubarb truffles mix the signature sour flavor of rhubarb with sweet, creamy milk chocolate for a sweet-tart truffle that is irresistible.
Ingredients
- 1 cup/4 ounces rhubarb (chopped)
- 2 tablespoons water
- 3 tablespoons granulated sugar
- 3 tablespoons heavy cream
- 1 tablespoon light corn syrupÂ
- 1 tablespoon butter (softened)
- 1 1/3 cup/8 ounces chocolate (milk chocolate, chopped into small pieces)
- 1 pound chocolate (candy coating)
Steps to Make It
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Gather the ingredients.
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Begin by making a rhubarb puree. Combine the chopped rhubarb, the water, and the granulated sugar in a saucepan over medium heat.
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Cook until the rhubarb becomes mushy and the individual pieces disintegrate—about 15 minutes.
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Scrape the soft rhubarb into a blender or food processor and blend it until you have a puree, then strain it to remove any stringy pieces or solids.
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You will need 1/4 cup of puree for this recipe. (If you have any additional puree, set it aside for different use.)
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Place the chopped milk chocolate in a large bowl and set aside for now.
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In a small saucepan, combine 1/4 cup of the rhubarb puree, the heavy cream, and the corn syrup.
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Bring this to a boil over medium-high heat, stirring frequently.
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Pour the hot cream over the chopped chocolate.
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Let the cream and chocolate sit together and soften for one minute, then gently whisk or stir them together.
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Once the chocolate is completely melted and smooth, add the room temperature butter and whisk until it's incorporated. This is your ganache.
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Press a layer of cling wrap on top of the ganache and refrigerate the ganache until it is firm enough to scoop—about 2 hours.
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Once firm, use a small candy scoop or a spoon to roll the ganache into little balls. Dust your palms with cocoa powder, and roll the balls between your palms to get them perfectly round.
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Place the truffles on a foil-or waxed paper-covered baking sheet.
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Melt the candy coating in the microwave.
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Using forks or dipping tools, dip a truffle completely in the coating, then tap the fork against the lip of the bowl to remove excess coating.
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Set the dipped truffle back on the baking sheet and repeat until all of the rhubarb truffles have been dipped.
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If you want to decorate them, after they are all dipped, dip the tines of a fork in the remaining candy coating and flick the coating all over the tops of the truffles.
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Keep dipping the fork in coating and move it in circles over the truffles to give them an elegant chocolate drizzle.
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Serve and enjoy!
Tip
Rhubarb Truffles can be kept in an airtight container in the refrigerator for up to a week. For best taste and texture, bring them to room temperature before serving.