Chocolate Ganache Truffles
Food
Audio By Carbonatix
Por Aimee McCullough, editor in chief
Chocolate ganache truffles
Ingredients:
- 12 ounces high-quality semi or bittersweetchocolate bars (338g)
- ¾ cup heavy cream (180ml)
- 1 teaspoon vanilla
- 2-3 Tbsp Chambord or Grand Marnier, if desired
- cocoa powder, for dusting
A few notes on making these:
- You don’t have to use liqueur if you don’t prefer.
- A melon baller or mini scoop works great to uniformly shape these.
- You can use food prep gloves when rolling truffles to keep them from getting too sticky in your hands
Directions:
- Finely chop chocolate and place in heatproof bowl. Add cream.
- Place bowl over sauce pot with simmering water.
- Stir until all the chocolate is justmelted and mixture is smooth.
- Add liqueur and stir.
- Refrigerate until cold and firm, a couple of hours or over-night.
- Using a mini scoop or melon baller, measure out and roll into balls. Then roll in cocoa.
- Refrigerate until ready to package or serve.
