Easy Chocolate Truffles for Valentine’s Day
Basic Chocolate Ganache Recipe
This is a quick, easy, fool-proof chocolate ganache recipe that I use all of the time for classes – for kids, adults, on TV (see my recent appearance on Wake Up Wisconsin on WKOW here). It doesn’t require any special equipment – all you have to do is heat the cream to get the chocolate to melt. You don’t even have to refrigerate it. It works at room temperature.
And once the truffles are made, they keep for weeks in the refrigerator (if that’s possible in your household!).
Here’s the recipe:
1/2 pound semi-sweet chocolate
1/2 cup heavy whipping cream
Method: Put the chocolate into a bowl – chips or chopped into small pieces. Bring the cream to a boil. Pour the cream over the chocolate. Let it sit for two minutes and then whisk or stir until the chocolate is melted and the mixture is smooth.
Let sit for an hour at room temperature or cool briefly in a refrigerator until the mixture is cool enough to handle. Then use as desired.
I like to make truffles by taking small teaspoonfuls of the ganache and rolling it into balls, and then rolling the balls in coatings like:
- powdered sugar
- cocoa powder
- finely chopped nuts, etc.
Also, I sometimes use a mixture of milk chocolate and semi-sweet chocolate for those who aren’t fans of pure semi-sweet chocolate.