Break the chocolate apart. Melt it in a bowl over a 50℃ hot bath.
Heat the heavy cream, mizuame, and instant coffee in a pot. Turn the heat off when it's just below boiling.
Add the mixture from Step 2 into the bowl from Step 1. Fold in using a rubber spatula. Add rum and mix well.
Lay a sheet of plastic wrap in a flat container, and pour in the mixture from Step 3. Chill in the fridge to harden.
When the chocolate has hardened, chop it up into pieces and roll them into a ball. Chill them in the fridge for about 1 hour.
Chop up the chocolate marked with a , and melt over a hot bath. Do not warm it too much, since it will melt the chocolate from Step 5 when coating.
Put each chocolate ball (from Step 5) into the molten chocolate from Step 6. Roll them around, then place them onto a sheet of oven paper. Chill in the fridge to harden.
To make a ganache-type truffles, coat the chopped chocolate from Step 5 with powdered cocoa. Recipe ID: 1711217.
Step 2: You can also put the chocolate and heavy cream into a bowl and microwave them to melt. The chocolate for coating in Step 6 can be melted in the same way by microwaving.
Step 7: If it's too difficult to shape, please trace it with a fork before it hardens completely.
You can also use milk chocolate for the coating.
Story Behind this Recipe
I added instant coffee to my regular ganache truffles recipe. I just came up with the idea. I used low fat cream. Please use a smaller amount if you're using dairy heavy cream (70-80 ml).
Step 2: Please mix the chocolate when you're heating it to melt. Step 6: The chocolate used to coat should be 30-32℃. Take care because it will harden if the temperature is too low. Step 5: If you freeze them, they'll be easier to handle when coating.