What do you do with a bit of leftover dark chocolate ganache? Make Dark Chocolate Truffles, of course! You can make these truffles in a snap and they make wonderful hostess gifts and they are also great additions to a cookie plate. Besides, they are fun to make and a great activity if you have children helping in the kitchen. There is no complicated tempered chocolate dipping with this recipe – the outside of the truffles are covered easily in Chocolate Vermicelli. Anyone can make these – give them a try!
A ganache filling can be used for many things, including making truffles. Other uses include top brownies or squares; layer in between a crumb crust; sandwich in between cookies or macaroons. I have used ganache to coat a cake and spread on a cake as a frosting. In other words, ganache is extremely versatile, so making a little extra is a good thing. You can freeze ganache in an airtight container or an airtight sealed bag using a food sealer.
- Closeup of Chocolate Vermicelli Coating
DARK CHOCOLATE TRUFFLE GANACHE FILLING
CHEF TALK: I used Inaya 65% Dark Chocolate for this ganache from the Vanilla Food Company. It has a unique taste with a great balance between bitterness and acid notes on the finish. Any favourite dark chocolate couverture would work for these truffles. For this recipe, I used an 18/8 scoop, which is about 1 teaspoon or 10 g. In my opinion, this makes the perfect sized truffle.
Makes: approximately 4 cups (1 litre) of ganache filling
2 cups heavy (whipping) cream (500 ml)
21 oz. semi-sweet or dark chocolate (600 g), chopped into small pieces
- In a bowl, place the chopped chocolate.
- In a medium saucepan, bring the cream to a boil. (Do not leave the cream unattended! When the cream is hot, it will come to a rolling boil very quickly).
- Pour the hot cream over the chopped chocolate. Allow the cream to sit for a minute or two, then with a spatula, starting from the middle of the bowl, stir in small circles to incorporate the chocolate with the cream.
- For truffles, cool the ganache to room temperature, then chill in the refrigerator in a covered container. Using a small scoop, scoop balls of the cold ganache and place on a parchment-lined baking sheet. Roll each truffle lightly with your hands quickly to make a smooth ball. Coat each truffle with a topping of your choice (chocolate vermicelli; cocoa powder, icing sugar, chopped nuts, etc.)
- For spreading on cakes or to ice brownies, let the ganache cool at room temperature until a spreadable consistency is reached to ice brownies or cakes. If the ganache becomes too cool, reheat a small portion in a microwavable glass container. Then stir the warmed ganache into the cooled ganache until you get the consistency you need.
- To store: Refrigerate ganache in an airtight container. Reheat gently by placing the ganache in a bowl over a bain-marie.
- Freezes well
- Lovely Display of Truffles for Gifting
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