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Basic Ganache Recipe. Delicious Truffles.

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Every Day I’m Trufflin’

I love dessert. I mean I really love, love dessert. But after putting your efforts into a dinner party, it’s time to kick back and relax with your guests…and you can’t do that if your fretting about a souffle or whether or not the cheesecake will slice nicely.

Have no fear…truffles are here! These sweeties can be made days in advance, and can be as creative as you want. And who does not love chocolate? A small platter of handmade chocolates, some good micro-roasted coffee and maybe some Port…Not much easier than that, and not much better either!

Truffles are simply a shaped ganache, sometimes flavored and coated in chocolate, or cocoa, sugar, or coconut and so one…you can mix-n-match your fillings to make your truffles not only flavorful but beautiful!!

Basic Ganache
  • Makes 30-40
  • 16 oz Bittersweet Chocolate, good quality
  • 8oz Heavy Cream

Flavors: 

  • 2-4 Tbsp Grand Marnier (Orange)
  • 2-4 Tbsp Chambord (Raspberry)
  • 2-4 Tbsp Amaretto
  • 2 tsp Pure Vanilla extract
  • 2 tsp Pure Mint extract
  • 2 tsp Pure Almond extract
  • Chai Tea

Coatings:

  • Cocoa Powder
  • Powdered Sugar, or colored sugars or sanding sugar
  • Dark or White Chocolate
  • Chopped nuts, walnut, almond or pistachio
  • Coconut
  • Sprinkles
  • Cinnamon

Chop chocolate carefully and place into medium bowl.

Heat heavy cream over medium heat and then pour hot cream over chocolate.

Allow to sit for one minute and then whisk together till smooth.  Place in refrigerator to firm up for 2 hours.

*If making a flavored ganache, put the alcohol or extract in the cream while heating.

Line a cookie sheet with non-stick pad or parchment paper.  Working quickly, scoop with a spoon or small scoop small portions of chocolate ganache on cookie tray…return to fridge to cool for 15 minutes.  Be sure to taste your rummy filling!

Remove cookie tray and quickly roll scoops between your hands into round balls and return to cookie tray.  Gloves are helpful to help keep your hands clean as well as limiting your body heat from melting the chocolate too much. When shaped, return chocolate to fridge.

*Roll in desired topping.  The easiest are sugars, cocoa or cinnamon.  Add 1/2 cup of sugar or cinnamon to small bowl.  Add a couple of truffles and roll in powder till well coated.  Remove and place onto new cookie sheet.  Be sure if making different flavor fillings, that you roll all in the same topping so you and your guests can differentiate.

*Rolling in chopped nuts, coconut and sprinkles is very similar, except slight pressure is needed.  Work one truffle at a time to ensure there is good coverage…remove to new cookie sheet after finishing.

*Rolling in melted chocolate is the most difficult.  Work in small batches, melting minimal amounts of chocolate in a microwave till halfway melted in short 10 sec intervals.  Stir to melt the rest of the way.  Add truffles one at a time and coat…remove with fork and place on to tray to set up.  Garnish by drizzling another color chocolate over it…for example white chocolate over dark, or dark over milk.

 

 

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