Chocolate Ganache Truffles

Beautiful melt-in-your-mouth ganache centered chocolates, rolled in nuts, crushed peppermint candies, or coconut! A “LOVE”ly treat!

FOR THE GANACHE:

7 ounces 60% bittersweet chocolate
3/4 cups heavy cream
1 1/2 tablespoons soft unsalted butter, cut into pieces
1 1/2 tablespoons vanilla extract

FOR THE COATING:
3 1/2 cups or (680g) semi-sweet/bittersweet chocolate
1 cup unsweetened cocoa powder, sifted
1 1/2 cups shredded coconut, toasted
1 cup nuts, toasted and finely chopped, pecans, almonds, walnuts 1 cup crushed peppermint candies 1/2 cup finely chopped dried cranberries

-Use a knife to chop the chocolate as finely as possible, if using chocolate bars or block chocolate. This will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)

-Heat the cream in a small saucepan over medium heat until bubbles form around the edge and it is just about to come to a boil (scalded). Remove from the heat and add about a quarter of the chocolate. With a wire whisk, beat until smooth, then slowly pour the cream with melted chocolate over the remaining chocolate in the bowl and let sit until the chocolate melts, about 10 minutes

-Add the butter to the chocolate cream mixture and stir or whisk the ganache until the chocolate is completely melted and the ganache is smooth. Stir in the vanilla extract. (Other extracts can be used if preferred, such as almond, orange liqueur, mint extract, etc. depending on the desired flavor.)

-Line a rimmed baking tray with plastic wrap, leaving 2 feet of the wrap extending beyond one end of the tray. Pour the ganache onto the plastic wrap on the tray and spread evenly with a rubber spatula. Fold the extra plastic wrap back over the surface of the ganache and press gently against the surface of the ganache. Let cool at room temperature at least 4 hours up to overnight at room temperature.

TO CREATE TRUFFLES:

-Scoop small mounds of the ganache onto parchment-lined baking sheets with a teaspoon, dipped occasionally in hot water, so the ganache slides easily off. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.

-Roll each mound into a ball by placing between palms, pressing gently and rolling. Butter hands slightly with soft butter if the mixture adheres to your hands to form neater balls. Repeat as needed. Chill balls until ready to coat. (Can be kept in the refrigerator, covered for a few days before dipping in chocolate.)

TO PREPARE DIPPING CHOCOLATE;

-Tempering is a gentle melting and cooling process that gives chocolate a glossy finish and a snap when it is broken. To do this, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88° and 90°F, about 40 minutes. (See below for an alternate tempering method.)

-Place your crushed mints, cocoa, nuts and/or coconut onto separate small plates. Lay out a sheet of waxed paper or parchment paper on your working area.

-With a 2 -3 pronged fork, dip each truffle center into the tempered chocolate and let excess chocolate drip back into the bowl, then scrape it off gently on the side of the chocolate bowl. Roll each bowl in one of your prepared coatings, or 2 coatings or 1/2 in one coating, etc. Place balls gently onto waxed paper and let sit for several hours until cooled and set.

-Serve at room temperature. Makes about 60 truffles. (Stored in an airtight container at between 60° and 68°F, the chocolates can be kept up to two weeks.)

Gently shape cooled ganache into balls to create the truffle centers.

Dip truffle centers into tempered chocolate and then roll in desired coatings. Set aside to cool and firm up.

Sublimely elegant and creamy chocolate truffles you can make at home!

PERSNICKETY NOTES:

For an easier method to temper chocolate, follow these microwave directions:

• Place ⅔ of the chocolate in a plastic bowl and microwave in 30 second intervals on full power, stirring in between each interval.

• Once the chocolate is about ¾ of the way melted, remove from microwave. The chocolate will look mostly liquid but with a few bits of chocolate in it. Don’t heat it until entirely melted - it should still have a few chunks in it.

• Vigorously stir the chocolate until it is all melted, then add a small amount of the reserved chocolate and continue stirring until all chocolate is totally melted. Repeat with another small amount.

• When the chocolate is no longer easily melting, stop adding more. If you have a few lumps left that won’t melt, just spoon them out. Don’t reheat or this will undo your tempering.