Truffles
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 5 min
Ingredients
Ganache:
8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
8 ounces heavy cream, scalded
Coatings:
cocoa powder
caramelized hazelnuts
crunchy pearls
rainbow sprinkles
crushed toasted almonds
Directions
- 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. Refrigerate until firm.
- 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.