Christmas is here! And with only 5 days to go, most people are certainly cramming for last minute gifts. Need something classy and quick for the ungiftable who loves chocolate? (Because seriously, who doesn't love chocolate) cook up a batch of these beauties! Bundled up in nice wrapping or in a gorgeous tin, flavoured with your giftees favorite liqueur and coated in any kind of toppings, these truffles are sure to hit the spot! Give'em a try...oh and consider making a double recipe, you'll probably wanna keep some...
Ingredients:
-340g. Quality dark chocolate
-2/3c. Heavy cream (35%)
-1 tbsp. Liqueur (Frangelico, Kahlua, Tia Maria work fantastically)
-3 Tbsp. Cocoa powder (or other topping, caster sugar, ginger sugar, powdered licorice, coconut, you name it!)
1) Prepare a baking pan by coating it with parchment paper
2) Break chocolate into small pieces, place in a heat resistant bowl made of glass or steel with a lid that kind of fits on top (doesn't quite have to be hermetic)
3) Heat cream until boiling
4) Pour cream into the bowl with the chocolate, cover immediately and let sit covered (no peeking!) for at least 5 minutes
5) After 5 minutes, stir until the ganache is homogenous, add liqueur
6) Place in refrigerator ~ 30minutes
7) Spoon out ball of ganache onto sheet with parchment paper, roll quickly in hand (prepare to get dirty) cool for ~15 minutes
8) Slice ganache balls in half if you think they're too big (upon reconsidering, I do it all the time), re-shape them (bumpy is still good!) and throw them in a tupperware in small bunches, a handful at a time.
9) Add cocoa to the tupperware and shake until coated, the truffles can now be tinned or boxed!
10) Enjoy!!!
Ingredients:
-340g. Quality dark chocolate
-2/3c. Heavy cream (35%)
-1 tbsp. Liqueur (Frangelico, Kahlua, Tia Maria work fantastically)
-3 Tbsp. Cocoa powder (or other topping, caster sugar, ginger sugar, powdered licorice, coconut, you name it!)
1) Prepare a baking pan by coating it with parchment paper
2) Break chocolate into small pieces, place in a heat resistant bowl made of glass or steel with a lid that kind of fits on top (doesn't quite have to be hermetic)
3) Heat cream until boiling
4) Pour cream into the bowl with the chocolate, cover immediately and let sit covered (no peeking!) for at least 5 minutes
5) After 5 minutes, stir until the ganache is homogenous, add liqueur
6) Place in refrigerator ~ 30minutes
7) Spoon out ball of ganache onto sheet with parchment paper, roll quickly in hand (prepare to get dirty) cool for ~15 minutes
8) Slice ganache balls in half if you think they're too big (upon reconsidering, I do it all the time), re-shape them (bumpy is still good!) and throw them in a tupperware in small bunches, a handful at a time.
9) Add cocoa to the tupperware and shake until coated, the truffles can now be tinned or boxed!
10) Enjoy!!!
I'm a chocolate lover, and these truffles are by far the best ones I've had in my life! Their taste and texture is perfect!
ReplyDeleteThanks for stopping by and I'm glad to hear you enjoyed them!!!
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