- Ingredients
- 250 g unsalted butter
- 60 g honey
- 500 g milk chocolate, melted and cooled to room temperature but not set
- 60 g rum (60°)
Rum Truffles - Jean-Pierre Wybauw
Ingredients
Method
Method
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.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.