Dipped cream truffles with chocolate and rum coating

Name: Dipped cream truffles with chocolate and rum coating
Total time: 2 h 40 min
Yield: about 20 pieces
Cuisine: Hungarian
Ingredients: 80 g sugar; 30 g plain flour; 3 egg yolks; 1 dl milk; seeds scraped from 1/2 vanilla pod (or 1 tsp vanilla extract); 4 gelatine sheets (about 8 g); 50 g dark chocolate, grated; 100 g icing sugar; 2 tbsp rum or maraschino liqueur; 1-2 tbsp water (to thin the coatings)

Time: 2 hours 40 minutesabout 20 piecesapprox. 80 kcal / serving (estimated)approx. 1 g protein / serving

Dipped cream truffles with chocolate and rum coating (illustration)

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Method

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Soak the gelatine sheets in cold water to soften.
Mix the sugar, flour, egg yolks, milk, and vanilla in a saucepan until smooth, then cook over a bain-marie, stirring constantly, into a thick cream.
Remove from the heat, and stir in the squeezed-out gelatine until completely dissolved.
Divide the cream into two equal portions.
Stir the grated chocolate into one half, until smooth.
Leave the other half plain; this will be the base for the rum-maraschino version.
Pour both creams into separate bowls, cover, and chill for at least 2 hours, until firmly set.
Scoop balls from the set creams with a small spoon or a melon baller.
For the chocolate coating, mix half the icing sugar with a little water and a little more melted chocolate into a smooth glaze.
For the rum coating, mix the other half of the icing sugar with the rum or maraschino into a smooth glaze.
Dip the balls into their matching glaze with a fork, let the excess drip off, and leave to set on baking paper.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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