The classic chocolate truffle. Always in demand. Can also be used as a bittersweet chocolate ganache for any recipe requiring ganache.
Ingredients
1/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/2 cup cocoa powder
Directions
- Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl, pour the hot cream over it, and whisk gently until the chocolate is completely melted and the mixture is smooth. (Hint: up until this point, this is just a simple ganache). Allow to cool and harden. When ganache is solid enough to manipulate, scoop into 1″ balls and roll in cocoa. Makes about 24 truffles or 2/3 cup of ganache.
Notes
- Recipe adapted from Fine Cooking Magazine, Winter 2003 issue.
