Chocolate Truffle

It has been a while since I made my chocolate ice cream (since June of last year it looks like) and I was craving it, so now was as good of time as any to put another batch together. I also wanted to mix something in, so I landed on some chocolate truffles that I found as I was paging through my books for inspiration.

Rating: 5 scoops

This chocolate truffle ice cream is a keeper and one that I will be making again. Now that I've landed on the right cacao percentages to be using to get the right texture, the ice cream itself was delicious with a slight chew when frozen and the truffles complemented it nicely. Because of the addition of rum to the truffles, they were soft (slightly though) in the ice cream which made it easy to eat.

The ice cream started off with melting some chocolate - a mix of dark and milk chocolate along with some cocoa powder. From there, I brought the dairy and glucose to a boil, cooked the sugar, and whisked the melted chocolate mixture in. I've finally remembered which combination of bowls to use to minimize the number of dishes to wash!

I've never made these truffles before, but they were straightforward and delicious. I started by heating up some cream and corn syrup, then added some chopped bittersweet chocolate. Once the chocolate was melted, the rum was added and mixed in. The mixture was then cooled in the freezer and I used a small cookie scoop to portion the truffles. The truffles ended up being really soft and "melty" outside of the freezer - so I had to move quickly to cut them into a smaller size and get them back in the freezer until they were ready to be mixed into the ice cream.

Finally, it was time to churn the ice cream and mix in the truffles! There were a few truffles left that didn't fit into the container, but I snacked on those over the next few days. Delicious!