Classic Dark Chocolate Truffles

  • Serves: Makes about 35 to 50 truffles, depending on size
  • Views: 7185
  • Comments: 33


Photo and truffles by kake, Premium Member © Sarah Phillips

Photo and truffles by Orange Piggy, Premium Member © Sarah Phillips
Ganache is an emulsion of chocolate and and some form of liquid, being cream, water, butter or a combination of liquids.

There are two ways to make a ganache emulsion; one, is to chop the chocolate, heat cream until it boils, and pour it over the chopped chocolate and stir until the chocolate melts and emulsifies. The other way is to melt the chocolate in the top of a double boiler, and add the cream that has been heated until it boils. Then stir until it forms a nice shiny mixture. You can use either technique with this recipe.

This recipe can be made with either semisweet (62%) or bittersweet (70%) chocolate. Use the ganache for either truffle centers or as an icing. The proportion of chocolate to cream will determine the sweetness of the ganache, the intensity of the chocolate flavor, as well as how thin or thick the ganache will be.
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