Ganache and Truffles Delight the Tastebuds

For a chocolate festival in your mouth try this ganache and truffles recipe. Use the ganache for your favorite chocolate cake topping and use the left overs to make truffles.Ganache is a delightfully creamy chocolate glaze that has many uses. It is a simple to make recipe that will add that extra something special to everything you put it on.

Use this as an icing for cake (one of your own making or one purchased), a topping for ice cream (oh la la), or to make truffles.

Ganache Recipe

Starting with more cream will make for a thinner sauce that works well for glazing a cake but be sure you start with added extra cream. Adding cold cream to your hot mixture will cause clumping.

Ingredients

You will need equal measures of heavy cream and a good quality chocolate. I use Lindt’s 70% chocolate for a deep intense chocolate flavor.

Directions

• Chop the chocolate in to small pieces.
• Scald the cream.That is to say, heat the cream just to the boiling point but not boiling- the point where little bubbles are forming at the sides. This is a slow process with lots of stirring so you do not burn the cream. Alternatively you can heat the cream in a bain marie (double boiler) and have no worries about burning the cream.
• Remove the cream from the heat and add the chopped chocolate. Stir occasionally until melted.
• Pour into a mixing bowl and whisk until smooth.

At this point you are ready to spread it over your cake or drizzle it over your ice cream.

If making truffles with it, continue reading.

Yummy Easy Dark Chocolate Truffle Recipe

Directions Truffles

• Allow the ganache to cool. Refrigerate the mixture overnight or for at least 2 hours.
• Using a melon baller (or teaspoon)scoop up the firm chocolate.
• Roll into balls and then roll the balls into cocoa
• Refrigerate until needed.

Bon Appetit

Cocoa dusted chocolate truffles