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Rum Truffles - Jean-Pierre Wybauw

These truffles are wonderful. They can be piped onto a tray in rounds or oblongs, left to set for about an hour, then dipped in melted chocolate and dusted with cocoa or a flavoured sugar to finish. Recipe by Jean-Pierre Wybauw.



250 g unsalted butter
60 g honey
500 g milk chocolate, melted and cooled to room temperature but not set
60 g rum (60°)



1. Using the built-in electronic scales, weigh the butter and honey into the Thermomix bowl. Cream together by gradually turning the speed up to Speed 4 (about 30 seconds).
2. Add the melted chocolate then mix at Speed 4 until combined.
3. Add the rum. Mix at Speed 4 for a few seconds, scrape down the sides of the Thermomix bowl with the spatula, mix again for a few seconds.
Note: don’t overmix, or they will be too soft to pipe.