Heat ½ cup plus 2 TBSP cream and pour over 6 ounces of chopped chocolate. Let sit undisturbed for 60-90 seconds. Then stir until nice rich ganache is formed, add a pinch of salt during this process. Bring to room temperature and chill in the fridge, covered, for at least 4 hours. I prefer doing this step in the evening and refrigerating overnight.
If using in chocolate molds, use while the ganache is still liquid and pourable but cool.
Shape your refrigerated ganache into balls. Using the smallest ice cream scoop and then your clean hands to shape is probably the easiest way. Be prepared - it will get messy. Refrigerate the shaped balls for at least an hour. You can also freeze them which will make the next step even easier.
I peronally find that 1.5-2 tsp size is better - it's just a nicer balance of creamy ganache and crunchy exterior. Unfortunately, a standard small ice-cream scoop is 3 tsp measure. But if you feel you can uniformly shape your truffles using 2 teaspoons, try that!
Melt 4 ounces of chocolate, stir in 1 ounce of chocolate. Do so by placing chopped chocolate in a heatproof bowl and setting it over a pot of gently simmering water. Gently stir your chocolate with a rubber spatula as it melts.
This chocolate will be used for dipping your truffles. Dip each ball into the melted chocolate using forks, preferably truffle forks. Gently shake the truffle to let as much of the coating chocolate to drip down as possible. You may garnish each truffle with salt, pistachios or any other toppings of choice before the chocolate solidifies. Then place the balls neatly on parchment paper or cooling racks. Refrigerate. Serve straight from the fridge for crispy exterior and smooth silky soft interior.
Troubleshooting: this recipe uses plenty of cream to melt the chocolate. If for any reason your chocolate didn't fully melt after you poured hot cream on top, let it sit and stirred it - you can heat the mixture by setting the bowl with the chocolate ganache over a pot of gently simmering water while stirring it with a spatula. It's very unlikely this issue will arise.
Ingredients
Directions
Heat ½ cup plus 2 TBSP cream and pour over 6 ounces of chopped chocolate. Let sit undisturbed for 60-90 seconds. Then stir until nice rich ganache is formed, add a pinch of salt during this process. Bring to room temperature and chill in the fridge, covered, for at least 4 hours. I prefer doing this step in the evening and refrigerating overnight.
If using in chocolate molds, use while the ganache is still liquid and pourable but cool.
Shape your refrigerated ganache into balls. Using the smallest ice cream scoop and then your clean hands to shape is probably the easiest way. Be prepared - it will get messy. Refrigerate the shaped balls for at least an hour. You can also freeze them which will make the next step even easier.
I peronally find that 1.5-2 tsp size is better - it's just a nicer balance of creamy ganache and crunchy exterior. Unfortunately, a standard small ice-cream scoop is 3 tsp measure. But if you feel you can uniformly shape your truffles using 2 teaspoons, try that!
Melt 4 ounces of chocolate, stir in 1 ounce of chocolate. Do so by placing chopped chocolate in a heatproof bowl and setting it over a pot of gently simmering water. Gently stir your chocolate with a rubber spatula as it melts.
This chocolate will be used for dipping your truffles. Dip each ball into the melted chocolate using forks, preferably truffle forks. Gently shake the truffle to let as much of the coating chocolate to drip down as possible. You may garnish each truffle with salt, pistachios or any other toppings of choice before the chocolate solidifies. Then place the balls neatly on parchment paper or cooling racks. Refrigerate. Serve straight from the fridge for crispy exterior and smooth silky soft interior.
Troubleshooting: this recipe uses plenty of cream to melt the chocolate. If for any reason your chocolate didn't fully melt after you poured hot cream on top, let it sit and stirred it - you can heat the mixture by setting the bowl with the chocolate ganache over a pot of gently simmering water while stirring it with a spatula. It's very unlikely this issue will arise.
