Easy Dark Chocolate Truffles [Recipe]
Ingredients:
2 c. semi sweet chocolate chips (I like Baker's or Hershey's
best)
1 c. heavy whipping cream (NO substitutes!)
You will need:
Wax paper
Clean towel or wash cloth
Melon baller
Boiling water
Almonds, chopped
Cocoa powder
Icing sugar, optional
First, you're gonna want to make the ganache. Place the chocolate
chips in a small-medium heat resistant bowl and set aside. Next,
in a small, heavy bottomed saucepan, bring your cream *just* to a boil. Pour
the hot cream over the chocolate chips and let this sit for a few minutes, until
the chocolate is melted.
Using a whisk, gently stir the cream and the chocolate together until
combined. DO NOT OVER
MIX-- this could cause the ganache to separate, and fixing that is a whole
other lesson in itself... So just take my advice, and don't let that happen. ;)
If you're chocolate ganache looks thick and smooth when you're done mixing,
you're in good shape. If it looks thin and runny, well... Just eat it. It's
basically chocolate sauce. And then comment, and I'll post the tutorial for
fixing that problem. :)
Once the ganache is mixed, cover it with plastic and let it set in the fridge
overnight.
Next, do your prep work. Chop a couple handfuls of almonds, sift a bit of
cocoa, and boil some water.
Now, dip your melon baller in the boiling water for a few minutes; quickly
remove it, dry it completely with your wash cloth or towel, and use it to scoop
truffles out of your chilled ganache onto wax paper. Every 2-3 truffles, reheat your melon baller in the water, drying it well before use again. Your
wash cloth is going to get VERY chocolatey; so don't freak out when that
happens.
Once all of the truffles have been scooped out, if they're getting a bit soft, pop
them in the fridge for a while to firm up again.
Next, reshape any truffles that are a little bent out of shape with your fingers,
and then roll them in chopped almonds or cocoa. If you don't like the bitter
cocoa taste by itself, mix it with a bit of icing sugar, and then sift it onto a
plate to use for your truffles.
Easy Dark Chocolate Truffles [Recipe]
Ingredients:
2 c. semi sweet chocolate chips (I like Baker's or Hershey's
best)
1 c. heavy whipping cream (NO substitutes!)
You will need:
Wax paper
Clean towel or wash cloth
Melon baller
Boiling water
Almonds, chopped
Cocoa powder
Icing sugar, optional
First, you're gonna want to make the ganache. Place the chocolate
chips in a small-medium heat resistant bowl and set aside. Next,
in a small, heavy bottomed saucepan, bring your cream *just* to a boil. Pour
the hot cream over the chocolate chips and let this sit for a few minutes, until
the chocolate is melted.
Using a whisk, gently stir the cream and the chocolate together until
combined. DO NOT OVER
MIX-- this could cause the ganache to separate, and fixing that is a whole
other lesson in itself... So just take my advice, and don't let that happen. ;)
If you're chocolate ganache looks thick and smooth when you're done mixing,
you're in good shape. If it looks thin and runny, well... Just eat it. It's
basically chocolate sauce. And then comment, and I'll post the tutorial for
fixing that problem. :)
Once the ganache is mixed, cover it with plastic and let it set in the fridge
overnight.
Next, do your prep work. Chop a couple handfuls of almonds, sift a bit of
cocoa, and boil some water.
Now, dip your melon baller in the boiling water for a few minutes; quickly
remove it, dry it completely with your wash cloth or towel, and use it to scoop
truffles out of your chilled ganache onto wax paper. Every 2-3 truffles, reheat your melon baller in the water, drying it well before use again. Your
wash cloth is going to get VERY chocolatey; so don't freak out when that
happens.
Once all of the truffles have been scooped out, if they're getting a bit soft, pop
them in the fridge for a while to firm up again.
Next, reshape any truffles that are a little bent out of shape with your fingers,
and then roll them in chopped almonds or cocoa. If you don't like the bitter
cocoa taste by itself, mix it with a bit of icing sugar, and then sift it onto a
plate to use for your truffles.