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Chocolate Ganache Truffles

Chocolate Truffles

2 ounces bittersweet chocolate

1/4 cup heavy cream 

1 tablespoon confectioners' sugar

1 teaspoon espresso or mocha powder, optional

Chocolate Almond Truffles

1/2 cup ground almonds

1 teaspoon vanilla extract

1/2 teaspoon cocoa powder 

Whatever you fancy rolling the truffles in (cocoa powder, confectioners' sugar, toasted chopped nuts, coconut, ground chocolate bars, etc.)

Place the chocolate, heavy cream, and sugar in a small microwave-safe bowl. Cook on high power until mixture is warm to the touch, about 20-30 seconds. Whisk until smooth and place bowl in the refrigerator to chill for about 30 minutes or until firm enough to scoop out and roll into balls.

Use a melon baller or a teaspoon to scoop out ganache and roll into balls. Roll in desired topping. Eat for breakfast, preferably with white wine, cheesecake, and somebody you love.

Tip: Store truffles in the refrigerator to keep firm. 

Source: Idea from Joy of Baking. 

Printed From: Bakergirl