Wakefield Rhubarb Chocolate Truffles

Method

Step 1
Combine the chopped rhubarb, the water, and the granulated sugar in a pan over medium heat.
Step 2
Cook until the rhubarb becomes mushy and the individual pieces breakdown.
Scrape the soft rhubarb 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 need 75 g of puree for this recipe
Rhubarb ganache
Step 3
Place the chopped white chocolate in a large bowl. In a small saucepan, combine the rhubarb puree, and cream. Bring to a boil over medium-high heat, stirring often. Pour the hot cream over the chopped chocolate.
Step 4
Let the cream and chocolate sit and soften for a minute, then gently stir them together. Once the chocolate is completely melted and smooth, add the room temperature butter and whisk until it's incorporated. Leave to cool for 20 minutes then pipe out half walnut size truffles onto a tray covered with cling film and pop in the fridge until it is firm enough to dip Once firm,
Dipping
Step 5
Dust your palms with cocoa powder, and roll the balls between your palms to get them round.
Place the truffles back on the cling film. Melt the milk chocolate for dipping in the microwave.
Using forks or dipping tools, dip a truffle completely in the coating, lift out then tap the fork against the lip of the bowl to remove excess coating. Put the dipped truffle back on the lined baking sheet. If you want to decorate them, after they are all dipped, dip the tines of a fork in the remaining chocolate and flick the coating all over the tops of the truffles.
Step 6
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