Smooth, silky chocolate ganache centers enrobed in a chocolate case, or simply rolled in your choice of coatings.
Makes about 35 truffles
Ingredients
- 12-ounces good quality bittersweet chocolate, chopped
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
Directions:
- Pour chopped bittersweet chocolate and cream into a medium-size saucepan. Cook over medium heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
- Pour mixture into a clean bowl and refrigerate for about 2 to 3 hours until mixture is set.
- Using a small scoop or melon-baller tool, scoop out mixture and roll into 1-inch balls with hands. Roll in toppings – toasted coconut, cocoa powder, powdered sugar, chopped nuts or sprinkles.
- Place on a baking sheet and return to refrigerator for at least an hour until truffles are firm.
Alternatively, you can coat the ganache balls in chocolate. Using semi-sweet, milk or white chocolate for a candy-shell creates a wonderful contrast of flavour to the bittersweet center.
You will need:
- 2 tablespoons shortening
- 2 cups semi-sweet or milk chocolate chips or white baking chips
Directions:
- In a medium saucepan over low heat melt shortening and chocolate chips, stirring constantly. When chocolate is melted and mixture is smooth; remove from heat. Using a fork or dipping utensil, dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet.
- If you wish to garnish a few of the truffles then immediately sprinkle some of the truffles with finely chopped nuts, sprinkles, or toasted coconut before the coating begins to harden.
- Refrigerate for 15 minutes or until coating is set.
Truffles can be stored in the refrigerator in an airtight container for 3 days, or keep in freezer for up to a month. Move from freezer to fridge and allow to defrost overnight.
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