Chocolate Ganache Truffles

Food

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Chocolate ganache truffles

Ingredients:

• 12 ounces high-quality semi or bittersweetchocolate bars (338g)
• ¾ cup heavy cream (180ml)
• 1 teaspoon vanilla
• 2-3 Tbsp Chambord or Grand Marnier, if desired
• cocoa powder, for dusting

A few notes on making these:

• You don’t have to use liqueur if you don’t prefer.
• A melon baller or mini scoop works great to uniformly shape these.
• You can use food prep gloves when rolling truffles to keep them from getting too sticky in your hands

Directions:

• Finely chop chocolate and place in heatproof bowl. Add cream.
• Place bowl over sauce pot with simmering water.
• Stir until all the chocolate is justmelted and mixture is smooth.
• Add liqueur and stir.
• Refrigerate until cold and firm, a couple of hours or over-night.
• Using a mini scoop or melon baller, measure out and roll into balls. Then roll in cocoa.
• Refrigerate until ready to package or serve.