Chocolate Ganache Truffles
Makes 25 truffles
This recipe offers an introduction to making ganache, a combination of cream and chocolate used for candy fillings, cake frostings, and pastry glazes.
- 5 oz. dark or bittersweet chocolate, chopped
- 3 oz. milk chocolate, chopped
- 7 Tbs. heavy cream
- 1 Tbs. light corn syrup
- 2 tsp. instant coffee granules
- 2 Tbs. whiskey or liqueur, such as Grand Marnier or Kahlúa, optional
- Confectioners’ sugar
- Unsweetened cocoa powder
1. Combine dark chocolate and milk chocolate in large heat-proof bowl.
2. Combine cream and corn syrup in medium saucepan, and bring to a rolling boil over medium heat. Remove from heat, and stir in coffee granules until dissolved. Pour hot cream mixture over chocolate, and stir gently until all chocolate pieces have melted. Let stand 20 to 30 minutes.
3. Add whiskey, if using, and stir 1 to 2 minutes with spatula or wooden spoon until chocolate mixture begins to thicken. Cover, and refrigerate 4 hours, or overnight.
4. Fill small plate with confectioners’ sugar, fill small bowl with cocoa powder, and line baking sheet with parchment or wax paper.
5. Dip hands in confectioners’ sugar.
Roll small lump of chocolate mixture into 1-inch ball, then roll in cocoa powder. Place truffle on prepared baking sheet. Repeat with remaining chocolate mixture, dusting hands with confectioners’ sugar to keep truffles from sticking. Refrigerate truffles until ready to serve.
January/February 2011 p.56