Recipe courtesy of David Rosengarten
Save Recipe Print
2 hr 10 min
1 hr 45 min
25 min
about 2 1/2 Dozen



In a saucepan heat heavy cream, vanilla bean and salt and bring to a gentle boil. Meanwhile, in bowl of an electric mixer set over a pan of simmering water melt chocolate, stirring often, until smooth. Remove chocolate from heat. Strain cream mixture through a fine sieve into chocolate. (Rinse vanilla beans, dry them and reserve for vanilla sugar or another use.) Replace bowl in electric mixer and whip chocolate ganache mixture until cool and light in color. Cover and chill.

When ganache is firm, spoon up about 1 tablespoon. Place cocoa in a shallow plate and use to dust palms. Lightly and quickly roll chocolate mixture between palms to form irregularly-shaped balls. Dredge truffles in cocoa until well-coated. Set on a foil-lined baking sheet while you continue to make truffles with remaining ganache. Best when served within 24 hours, or store in a cool place up to 3 days.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Classic Glazed Ham

Recipe courtesy of Food Network Kitchen

Classic Manhattan Cocktail

Recipe courtesy of Ted Allen

Classic Hot Wings

Recipe courtesy of Ree Drummond

Classic Nicoise Salad

Recipe courtesy of Food Network Kitchen

Classic Club Sandwich

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories