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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For ganache, break chocolate into small pieces in a large aluminum bowl. | 2. Bring cream slowly to a light boil in a small saucepan over low heat. | 3. Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogeneous. It is very important that there are no pieces of chocolate left here and that the batter is very smooth. | 4. Refrigerate for 15 minutes or until ganache is just thick enough to easily form truffle balls. | 5. Form even round balls and place on waxed paper, slightly flattening bottom. | 6. For coating, melt the chocolate in a double-boiler. If you don’t have a double boiler, heat 2 inches of water in a small saucepan. Break chocolate into small pieces in a small aluminum bowl. Turn off heat and place bowl on top of saucepan with hot water. Let chocolate melt and stir until smooth. Place bowl of melted chocolate on a dry towel. | 7. Sift together cocoa powder and icing sugar. | 8. Dip each ball in the melted chocolate (slightly cooled, but not hardened); place back on waxed paper to let chocolate harden slightly. | 9. When chocolate is hardened enough so that it doesn’t rub off on your finger, roll in cocoa mixture. Store truffles in covered container at room temperature in a slightly cool place away from heat. | 10. Here are a few variations. If coating in cocoa powder, sift first with a little icing sugar or it will be too bitter. | 11. White Chocolate Truffles: Using high quality white chocolate, follow the same recipe as above. | 12. Coconut Truffles: Make a white chocolate ganache, sprinkle in shredded coconut when ganache is still warm, and roll in shredded coconut instead of cocoa powder. | 13. Rum Raisin: Make a dark chocolate ganache, soak raisins in rum and drain, add raisins to warm ganache. | 14. Orange Grand Marnier: Make a dark chocolate ganache, soak small cubes of orange rind in Grand Marnier and drain, stir in orange cubes when ganache is still warm. | 15. Hazelnut: Make a milk chocolate ganache, stir in tiny pieces of hazelnut, and roll in chopped hazelnuts and/or cocoa powder. | 16. Pistachio: Make a dark chocolate ganache, crush unsalted pistachio's and stir into warm ganache, roll in crushed pistachios and/or cocoa powder. | 17. Coffee Truffles: Roll in coffee powder instead of cocoa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark chocolate	14	ounces		2206.7245	240.0805	21.9879	128.5933
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
dark chocolate	8	ounces		2206.7245	240.0805	21.9879	128.5933
cocoa powder	1	cup		196.08	49.794	16.855999999999998	11.782
icing sugar	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.