Desserts | Holidays

Chocolate Truffles

Intense. A drop or two of rum or Cointreau added to the ganache could only make a good thing better. Store in an airtight container in the refrigerator. Allow to come to room temperature before serving. The ganache can be made in advance and stored for up to a week.



Time: 1 1/2 hours
Yield: N/A
  • Combine the chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds on high. Remove and stir. Repeat until melted but not hot.
  • Heat the heavy cream in a heavy enameled or stainless lined saucepan over low heat until warm. Do not bring to a boil. Remove from stovetop.
  • Use a silicone spatula to stir the melted chocolate into the warm cream. The ganache should be smooth.
  • Transfer to a bowl or shallow baking pan.
  • Cool in refrigerator for 1 hour.
  • Line a baking sheet with parchment paper. Using a teaspoon, scoop the ganache and shape it into a ball with the palm of your hands. Place on parchment. Work quickly. Continue until all the ganache is gone.
  • Chill in the refrigerator for 10-15 minutes until firm.
  • Place cocoa powder in a shallow bowl. Roll chilled ganache in the cocoa powder until well coated. Sift a little more cocoa powder over the truffles.
  • Place on clean parchment or in paper candy cups.
  • Allow to set in a cool, dry place.
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