1 Video | Photo: Truffles Recipe
Ingredients
- Ganache, recipe follows, refrigerated until firm
- Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds
Directions
Remove the chilled ganache from the refrigerator. Scoop out little amounts onto a parchment or waxed paper-lined baking sheet. Chill in the refrigerator for about 10 minutes. Immediately roll out each scoop into golf ball-sized pieces.
Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Ganache:
- 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- 8 ounces heavy cream, scalded
Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.
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By princessoftheKing
Granite Bay, CA
on January 22, 2012
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unfortunately, we used whipping cream. it was totally a waste. remember to use regular heavy cream!! we will have to try this again - it looks really good!!
By RM in Alabama
on August 21, 2011
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Soooooooooo easy and soooooo good. And yes, I followed the recipe as stated and they turned out perfect.
By wl2011
on July 23, 2011
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Very tasty! I must have just slightly overheated the chocolate because there were some oils sitting on top but once I used a paper towel to remove some & stirred every hour or so it worked great & tasted great. Easy to make & would do them again- definitely a recipe to impress. I also added almond extract & some rasberry dessert wine for added flavor!
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