Truffle Balls with Rum Ganache

For the truffle balls with rum ganache, heat the cream to at least 85°C and dissolve the finely chopped funk mixture in it, mixing briefly with a hand blender if necessary. Only when the canache is overcooled, stir in the alcohol.

At a temperature of 25°C, pour the canache into a disposable piping bag with a small round nozzle and pipe it to about 1 mm below the edge of the ball. Tempered canache is poured into a stanitzel and the balls are sealed with it.

The balls are then dipped into the tempered funk mass, removed with a funk fork and placed on the truffle grid. Before the truffle mixture sets (but is still soft), roll the truffle balls with rum ganache over the truffle grid with the tuning fork and place on baking parchment.

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