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If chocolate is one of your guilty pleasures then this recipe is for you. Simple ganache, the basis for any truffle, is really just a simple two-to-one ratio, two parts dark chocolate to one part heavy cream. |
| New Seasons Market's Scharffenberger and Green & Black's Chocolate Truffles Recipe |
Ingredients
3/4 cup (6 oz.) cream
6 oz. finely chopped Scharffenberger 70 percent bittersweet chocolate
6 oz. finely chopped Green & Black's 72 percent dark chocolate
For rolling truffles:
shredded, dry organic coconut
finely ground hazelnuts
sifted cocoa powder
Step 1: Heat Cream
Heat cream over low heat for 4-6 minutes until it just reaches a simmer.
Step 2: Chop Chocolate
Chop chocolate very fine. The heat from the cream is all that will melt the chocolate. Pour the hot cream over the chocolate and gently fold together to prevent large air bubbles from forming. When the mixture is combined, you have made ganache. Refrigerate for an hour, or until firm but not hard.
Step: 3: Roll truffle balls
Line a baking sheet with wax or parchment paper. Using a tablespoon, scoop out small amounts of ganache and roll into balls.
Step 4: Wash your hands
Trust us, they'll need it! It will also be easier to work with your toppings if your hands are clean.
Step 5: Roll in Toppings
Gently roll your truffles in your favorite toppings. You can store your truffles in an airtight container in the refrigerator for up to one week. Bring your truffles to room temperature before eating.
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