Chef Becky’s Chocolate Truffles with Ganache

19 Apr Chef Becky’s Chocolate Truffles with Ganache

Chocolate truffles may sound intimidating, but they’re so easy!! Start with the best chocolate you can find!

Ganache

  • 8 ounces 63% dark chocolate, Chocolate Decadence brand, finely chopped
  • ½ cup heavy cream
  • ½ teaspoon real vanilla
  • ¼ teaspoon kosher salt

Toppings

  • ¼ cup cocoa powder
  • ¼ cup powdered sugar
  • ½ cup 63% dark chocolate, finely chopped
  • 3 tablespoons butter
  1. Make ganache by finely chopping the chocolate. Place in a glass bowl. Heat the heavy cream in a small saucepan until it starts to simmer. Pour the cream over the chocolate. Cover with plastic wrap and let sit for a few minutes.
  2. Uncover and whisk the mixture gently. Add the kosher salt and vanilla. Whisk again. Pour ganache into a glass pie plate and refrigerate for at least 4 hours.
  3. To make the truffles, scoop out ganache using teaspoons, a melon baller, or small scooper. Work quickly, and roll the balls in your hands to make them round.
  4. Roll them in cocoa powder and place in small paper cups.
  5. Roll some in powdered sugar and place in small paper cups.
  6. To make chocolate covered truffles, heat the remaining ½ cup of chocolate and 3 tablespoosn butter in a double boiler. Once chocolate begins to melt, stir well. Use a fork to hold the truffle over the pan, and drizzle the chocolate over the truffles. Place the finished truffle in small paper cups.
  7. Refrigerate truffles immediately. Enjoy within 24 hours.