Ganache Series: Truffles- Holiday Decadence

Gift them, Eat them, Bring them to the party! These luxurious two ingredient deep rich chocolate pieces of heaven... Seriously just a roll in sack with some exquisite flavorings and this chocolate hits the toungue melts on contact and makes you fall in love all over again.
( see comments on ganache)











Homemade Chocolate Truffles

16 oz. Semi Sweet Chocolate Bar, Chopped into small pieces
1 cup heavy cream
2 tablespoons Grand Marnier, vanilla, almond, raspberry or any flavoring (optional)
1 teaspoon espresso powder

Cocoa powder, Coconut, Chopped toasted hazelnuts, Theo's Chocolate Nibs

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, or I use a small scoop, spoon round balls, of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in nuts, cocoa powder, or any flavorings you wish. These will keep refrigerated for weeks, but serve at room temperature.

For Nibs I like to roll a few into the truffle! Such a lovely tidbit in the middle.

Ganache Series: Basic Ganache Recipe

I have a love affair with ganache.  I find without a doubt the knowledge of a simple chocolate and cream mixture makes me a more decadent cook everyday.  It opens my options to ice a cake without a crumb in sight,  to make deeply rich and smooth love affairs with chocolate desserts, tarts, truffles that melt in your mouth! Chocolate Covered Strawberries, oh, and Molton Chocolate Cake! Cant forget that!
Its TWO, count them, two ingredients.  Nothing more.  Its warmed, its cooled.  That is all.  How can you go wrong?

A few words on ganache.

1. Dark and white chocolate are a bit more temperamental. Use semi sweet or ask if you want to try them! Ild love to tell you what I know!

2. Do not cool to quickly.  Let cool at room temperature for at least an hour before putting refrigerator.  Otherwise it looses its gloss.  Especially, if you are pouring into a tart or over a cake.

3. The addition of a small bit of espresso or coffee/espresso powder adds so much depth without actually influencing the taste!

4. Heavy whipping cream vs. whipping cream makes a difference. Use the heavy.

5. Use bar chocolate of excellence quality.  The others have fillers.  Do not use chips.

Basic Chocolate Ganache

7 minutes

16 oz. semi sweet chocolate bar- Use good quality. Organic is preferred. Chopped into small pieces
1 cup HEAVY cream


Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
Pour over a cake, Make a Raspberry Truffle Tart, a Salted Caramel Chocolate Tart, Dip Fresh Local Strawberries, Make Truffles,  put a truffle inside Cake batter for a individual Molton Chocolate Cakes! Endless Ideas!