Chocolate Truffles
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Cream1 tbsp
Butter230 g
Dark Chocolate (chopped)1.5 cups
Coconut (toasted and finely ground)Directions:
1
Put the white chocolate in a large bowl
2
Add the heavy cream to a heavy-bottomed saucepan and warm it over very low heat
3
Put the white chocolate into a bowl and pour in the hot cream
4
Whisk until all of the chocolate has melted
5
Add the butter and whisk until the mixture is smooth
6
Refrigerate the ganache for 1 to 2 hours, just enough to be able to form it into balls
7
Use a tablespoon or small scoop to measure even amounts of ganache into small balls
8
Put the balls on a parchment or silicone mat lined sheet tray
9
Refrigerate for 1 hour to firm up before the next step
10
Melt the dark chocolate in a double boiler (or a microwave)
11
Dip each ball in the melted chocolate (2 forks make it easier to fish out dipped chocolate balls)
12
Put the coconut into a medium bowl and add the ganache balls
13
Toss to cover them in the coconut, then put them on a wire rack over a parchment lined tray to dry
14
Allow the truffles to set for about 10 minutes before devouring