Basic chocolate truffles
Miniature bites of chocolaty goodness! These are so easy to make...
Ingredients
- 12 oz Bittersweet or semisweet chocolate chopped
- 3/4 c heavy cream
- 2 T Brandy or flavored liquor optional
- 1 c Cocoa powder or chopped toasted nuts of your choice
Instructions
- Place the chocolate in a bowl. Bring the cream just to a boil. Pour the hot cream over the chocolate and let sit for a minute or two.
- Whisk the chocolate and cream together until thoroughly mixed. Let cool completely.
- Wrap with plastic and let sit over night at room temperature. The next day you can place the chocolate in the refrigerator for an hour to firm slightly.
- Use a miniature ice cream scoop or melon baler to form 1-inch balls of ganache.
- Roll between your hands. Coat with cocoa powder or chopped toasted nuts of your choice. You may also dip the truffles in tempered chocolate.
- Makes about 24 truffles.
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