Chocolate Ganache Truffles
From sas 14 years ago
- 5 minutes to make
- Serves 100
These creamy delights are always a hit and I started to make these for Christmas.
Ingredients
- 2 pounds bittersweet or semisweet chocolate, chopped into small pieces shopping list
- 16 ounces heavy cream shopping list
- 4 ounces (1 stick) butter, cut into small pieces shopping list
- ½ c. liqueur, such as brandy, Frangelico, or Amaretto (optional) shopping list
- toasted hazelnuts, almonds, pistachios, chocolate jimmies, cocoa, or cocoa nibs for garnish shopping list
How to make it
- 1. Put the chopped chocolate in a medium-size stainless-steel bowl.
- 2. Heat cream to scalding in a small saucepan. (When you see bubbles form around the edge of the cream in the pan, it's ready.)
- 3. Pour the hot cream over the chocolate in the bowl. Make sure cream is covering all of the chocolate. You can shake the bowl a little to settle the chocolate and get the cream to cover it. Let this mixture rest for 3 to 4 minutes.
- 4. Add the butter to the bowl and whisk the chocolate mixture until it's smooth.
- 5. Stir in the liqueur, if using.
- 6. Pour the chocolate ganache into a 9-by-13-inch dish and chill until set. (The ganache can be made at least a day in advance.)
- 7. Once set, use a ½-ounce cookie scoop to make chocolate balls, placing them on a parchment-lined sheet pan.
- 8. Roll the truffles in toasted nuts, chocolate jimmies, cocoa powder, or cocoa nibs and place on a separate parchment-lined sheet pan. When finished, place the truffles in a tightly sealed container, separating layers with waxed paper, and store in the refrigerator.
The Rating
Reviewed by 4 people-
nice post!
m2googee
in Tomball loved it
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Thanks for taking the time to share your recipes. Kahlua and creme de menthe are also great additions! Have a Happy Holiday!
annieamie
in Los Angeles loved it
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