This Chocolate Ganach Truffle recipe is easy and fun to make. I always assumed that making truffles was a complicated and fussy process. But that is not true at all. A bit messy, yes. Fussy, no.
These silky smooth melt-in-your mouth truffles are delicious straight from the refrigerator or at room temperature. My favorites are the ones covered in salted nuts for a sweet and salty experience.
I’m not sure of the origin of the original recipe…
Chocolate Ganache Truffles
7/8 cup heavy cream*
8 ounces good quality bittersweet chocolate*, chopped
Unsweetened cocoa powder as needed
crushed nuts, coconut flakes, sprinkles, confectioners’ sugar or cinnamon sugar for rolling truffles in (optional)
1. Heat cream in a saucepan over medium-low heat until it steams. Put the chocolate in a medium bowl, pour hot cream on top and stir until chocolate is melted and incorporated into cream.
2. Chill until solid all the way through, 1 to 2 hours. You can use a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands if you have either or you can just use your hands like I did. Scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
3. If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, crushed nuts, coconut flakes, sprinkles, confectioners’ sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to a week.
*White or milk chocolate, or a blend of chocolates, will work equally well, but you should reduce the cream to three-fourths of a cup
Pretzel heaven!
Chocolate Dipped Pretzels
Pretzels, any size or shape
1 cup white,* milk, or semi-sweet chocolate chips
1 tablespoon shortening
1. Add the chocolate and shortening to a small microwave bowl. If your microwave has a chocolate melt setting use this, if not use the defrost setting. Check and stir every ten to fifteen seconds. If using white chocolate be especially careful, it burns easier than regular chocolate.
2. I set the bowl of chocolate inside another bowl filled with a little bit of hot water to help keep the chocolate melted. Dip pretzels into chocolate letting excess drip off. Place on wax paper until set. If your chocolate hardens before your done microwave for a few seconds.
I have found that Giardelli seems to be the best white chocolate for melting.
Your truffles look like you've been making them forever! Hope everything turns out alright!!!Merry Christmas to you!
I do not know if my original comment posted, but I really love your site. Wonderful stuff, especially the chocolate delights.
What a chocolate dream come true!
The truffles sound really good! I’m going to try making truffles for the first time today, and I hope mine come out as well as yours did!
Oh excellent, chocolate covered pretzels, been meaning to make those forever. Time to put them on the list.