I had some leftover chocolate ganache which I wanted to reuse . I had seen chocolate truffles on many blogs earlier, so that was the first thing that came to my mind. Truffles are named as they resemble the truffle fungus and the cocoa coated truffles is the traditional way of making them to resemble the dirt on the fungus truffle. I had initially thought of doing it the non traditional way, coating with melted chocolate and making some beautiful designs. I had my brother and his friend over at home, so to make something sweet and quick , I went ahead with cocoa coating. The first bite was unimaginably bitter, I had never tasted so much of cocoa and was a bit naive to expect something else instead of bitterness. However subsequent bites was into the chocolate heaven. Good quality chocolate needs to be used for truffles, and you can add flavours ,spices like cinnamon and nuts of your choice too.
Since I had reused the ganache which was already referigerated , it was quick for me. But if you are doing it for scratch, you would need to wait for few hours for the ganache to become firm enough to form into balls.
For 30-40 truffles
1 cup or 8 oz of semi-sweet or bittersweet chocolate , chopped
1/2 cup of heavy cream
You can add any of these flavours to the ganache
Cinnamon and cardamon
Citrus zest [ lemon/orange
You can add any of these Truffles Coatings
Finely chopped roasted nuts walnuts/almonds/hazelnuts
White or dark melted chocolate coating
Toasted grated cocout
- In a small, heavy saucepan bring the cream to a boil.
- Stir in any of the flavors that you want.
- If the chocolate is too hard, melt it in microwave. Pour the cream over the chocolate and allow to stand for a few minutes then stir until smooth. This is called Ganache.
- Let it cool and then refrigerate it for two hours.
- Once it is firm enough, scoop out 1 tbsp of firmed ganache ,roll it into balls with your hands. and immediately roll them over the coating of your choice.
- Place it on a parchment paper and refrigerate till you are ready to serve.