- 1 cup/4 oz. rhubarb (chopped)
- 2 tbsp. water
- 3 tbsp. sugar (granulated)
- 3 tbsp. cream (heavy)
- 1 tbsp. corn syrup (light)
- 1 tbsp. butter (softened)
- 1-1/3 cup/8 oz. chocolate (milk chocolate, chopped into small pieces)
- 1 lb. chocolate (candy coating)
1. Begin by making a rhubarb puree. Combine the chopped rhubarb, the water, and the granulated sugar in a saucepan over medium heat. Cook until the rhubarb becomes mushy and the individual pieces disintegrate, about 15 minutes. Scrape the soft rh ubarb into a blender or food processor and blend it until you have a puree, then strain it to remove any stringy pieces or solids. You will need 1/4 cup of puree for this recipe.
If you have additional puree, set it aside for a different use.
2. Place the chopped milk chocolate in a large bowl and set aside for now. In a small saucepan, combine 1/4 cup of the rhubarb puree, the heavy cream, and the corn syrup. Bring this to a boil over medium-high heat, stirring frequently.
3. Pour the hot cream over the chopped chocolate. Let the cream and chocolate sit together and soften for one minute, then gently whisk or stir them together. Once the chocolate is completely melted and smooth, add the room temperature butter and whisk until it's incorporated. This is your ganache.
4. 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.
5. 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. Place the truffles on a foil-or waxed paper-covered baking sheet.
6. Melt the candy coating in the microwave. 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. Set the dipped truffle back on the baking sheet and repeat until all of the rhubarb truffles have been dipped.
7. 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. Keep dipping the fork in coating and move it in circles over the truffles to give them an elegant chocolate drizzle.
8. 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.