Effortless Chocolate Truffles (Print Version)
# Ingredients:
→ Ganache
01 -
0.25 tablespoon real vanilla extract
02 -
120ml full-fat cream
03 -
225g top-notch dark chocolate, chopped nice and small
04 -
A sprinkle of sea salt
05 -
30g softened unsalted butter
→ Coating Options
06 -
Crunchy crushed nuts
07 -
Powdered cocoa
08 -
Flaky shredded coconut
# Instructions:
01 -
Pop the truffles back in the fridge on your baking sheet until they get nice and firm. Let them warm up a bit before you dig in.
02 -
Toss the balls around in whichever coating you like—give them a good roll in cocoa, nuts, or coconut till they're covered all over.
03 -
Grab a little scoop or melon baller and carve out tablespoon-sized chunks. Quickly roll them into balls with your chilly palms and drop them onto your parchment paper.
04 -
Cover the bowl tightly and leave it in the fridge for a couple hours, maybe up to three, so the ganache turns firm and scoopable.
05 -
Blend everything by stirring until the chocolate's smooth and melted. Mix in the butter, vanilla, and salt until you can't see any streaks.
06 -
Once your cream's hot, pour it on the chopped chocolate. Make sure the chocolate's all under the cream, then pause for a minute so it melts.
07 -
Warm up your cream in a small pot over gentle heat. Don't let it bubble, just get it steaming.
08 -
Chop chocolate into fine bits and toss into a medium bowl that can handle heat.
# Notes:
01 -
Use chocolate that has at least 60% but no more than 70% cocoa for awesome taste and a good set.
02 -
If your hands are chilly, the ganache won't turn melty while you're shaping it.
03 -
Chill your tools first to help shape the balls without them getting sticky.