These balls of chocolate ganache are rich, dense, and ethereally creamy, and they couldn't be easier to make! They can be flavored, coated, and customized with all sorts of ingredients.
Ingredients
8ouncesbittersweet chocolate wafers*
1/2cupheavy cream**
1tspvanilla extractoptional
spicesoptional. You can use 1 tsp cinnamon, cloves, allspice, etc.
liqueur or spiritsoptional. Add up to 2 tbsp of Frangelico, Amaretto, Grand Marnier, Brandy, Whiskey, etc.
cocoa powderfor rolling***
Instructions
Place the bittersweet wafers into a heatproof bowl.
Scald the cream on the stovetop in a small saucepan over medium high heat. If you have a thermometer, this means bringing it to about 180F. If you don't have a thermometer, the scalding point is just before a boil, when you start to see steam rising and bubbles forming around the sides.
Pour the hot cream over the chocolate, and let it sit for 30 seconds. Next, whisk until it together until it becomes smooth in texture. If for whatever reason the chocolate pieces are too big and don't melt, microwave in 10 second intervals, erring on the side of caution. The mixture will seize if you overheat it.
Spread the ganache out into a flat dish for even chilling, then refrigerate for about 1 hour. You want to refrigerate the ganache enough so that it's firm enough to shape, but you don't want to chill it so long that it's no longer pliable and easy to work with. The time needed depends on the temperature of your refrigerator and how thinly spread your ganache is. Start checking the consistency after 45 minutes, but it will likely be closer to an hour of chill time. If the ganache gets too firm, leave it out at room temperature until you can work with it again.
To shape the chocolate ganache into truffle balls, use a small cookie scoop or spoon to scoop out the chocolate, and drop it into the coating of your choice, such as cocoa powder. The cocoa powder will keep the chocolate from melting in your hands as you roll it into a ball. Place each ball onto a parchment paper lined tray as you work.
Once you shape out all your truffles, refrigerate them for another 30 minutes, to help set the shape. If desired, you may roll the truffles in the cocoa again after they've firmed, for a prettier presentation.
Enjoy the truffles at room temperature or chilled.
Notes
*Use any chocolate you'd like here, but make sure it's in small pieces. Use baking wafers, chips, or even block form, just make sure to chop it finely first. As far as variety, feel free to use anything from bittersweet to Ruby to semisweet to milk to white. Just know that the less cacao that's in it, the softer it will be.**You need 1/4 cup of heavy cream for every 4 ounces of chocolate. Feel free to scale this recipe as needed.***See blog post for list of other coating ideas, as well as flavorings.Storage: Keep at room temperature for up to 1 week, or refrigerate for up to 3 weeks.Freezing: Freeze in an airtight container for up to 2 months.