11. Place rhubarb , water and sugar into a pan and heat . cook untill the rhubarb is mushy and falling apart (15mins ). let cool for a bit. then add to a blender or processor and blend till you have a puree. You need 1/4 cup of puree (freeze rest in case like me you want to make these again)
22. 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 syrup. Bring this to a boil over medium-high heat, stirring frequently
3.3. 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.
4.4. 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. (don't worry if its to hard just let it sit till it softens a bit and is easy to mange) .
55. once it has set and is firm enough to scoop use a candy scoop or a spoon (I used a tbsp) to start scooping and then rolling into balls between you hands (this is messy). place then on a try or brown paper. this recipe makes 36 but that depends on the size you roll them to.
67. once scooped and balled you can pick what you roll them in. I only had icing sugar but these can be rolled in coco powder, sprinkles, nuts, sugar etc.
78. these can be kept in an air tight container in the fridge for a week.