Ganache
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
50
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Heavy Cream1 tbsp
CognacDirections:
1
Place the chocolate in a medium heatproof bowl and set aside
2
In a small saucepan, bring the cream to a boil
3
Pour over the chocolate, let sit for 2 or 3 minutes, then whisk until smooth and shiny
4
Cool slightly
5
Whisk in the liqueur, if using
6
One at a time, dip fruit, dried fruit, candied citrus peel, and crystallized ginger halfway into the warm ganache to cover by half
7
Place on a wire rack with parchment, wax paper, or foil underneath
8
Let stand until chocolate has dried
9
To make truffles, let ganache cool completely in the refrigerator until hard
10
Scoop small balls of the hardened ganache and shape by hand
11
Roll truffles in the cocoa powder to coat