Chocolate Truffles

Chocolate Truffles

Sweet, sweet, sweet, ...

Ingredients

1/3 cup (80ml) heavy cream

200 g chocolate, chopped

1 tablespoon (15g) butter,  softened

Cocoa powder

Toasted Almond, chopped

Powdered sugar

Directions

1.          Heat the cream until it just comes to a boil.  Add the chopped chocolate and remove pan from heat.

2.         Stir until the chocolate is completely melted.

3.         Stir in the butter until the ganache is smooth.

4.         Put in a bowl and cover with plastic wrap ensuring that the plastic makes contact with the entire surface of the ganache.

5.          Refrigerate for at least 2 hours or until the ganache is set.

6.         Use a melon baller, small ice cream scoop or teaspoon (I used two teaspoons and fingers) to take some ganache..

7.          Roll the ganache into a ball and place on parchment paper.

8.         Roll finished truffles in unsweetened cocoa powder, or powdered sugar, or chopped toasted almond.

9.         Other coatings can also be: chocolate shavings, chopped chocolate, chopped toasted nuts: walnuts, pistachios, almonds, hazelnuts, coconut.

10.     After hand-rolling the truffles, place them on a shallow tray filled with the desired coating.

11.       Roll the truffle in the coating with either a pair of spoons or your hands.

Tips

1.          Because of their high fat content, truffles will melt in your hands when you are rolling them.  Make sure you work quickly and don’t over roll. Use your finger tips and when washing your hands rinse them with cold water.

2.         You may also roll the truffles using cocoa powder to coat your hands. This will, however, only allow you to use one finish on the truffle (i.e. cocoa powder rather than chopped nuts or enrobing them in melted chocolate).

3.         If the ganache melts, put it to fridge again to make it set.