Best Basic Ganache Delicious Truffles Recipe 475 Recipes

HOMEMADE CHOCOLATE TRUFFLES RECIPE

Steps:

• Place the chocolate in a heat-proof bowl. Set aside.
• Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
• Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
• Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
• Roll each into toppings, if desired. Truffles taste best at room temperature!
• Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

BASIC GANACHE

Steps:

• Put chocolate into heavy bowl.
• Heat cream in saucepan over medium heat just until bubbles form around pan.
• Slowly pour hot cream into chocolate, stirring constantly.
• Do not whip--stir until chocolate is melted and you have a creamy emulsion.
• Store in covered container in refrigerator for up to 2 weeks.

BASIC GANACHE. DELICIOUS TRUFFLES RECIPE - (4.7/5)

Steps:

• 1# Chop chocolate carefully and place into medium bowl. 2# Heat heavy cream over medium heat and then pour hot cream over chocolate. 3# Allow to sit for one minute and then whisk together till smooth. Place in refrigerator to firm up for 2 hours. *If making a flavored ganache, put the alcohol or extract in the cream while heating. #4 Line a cookie sheet with non-stick pad or parchment paper. Working quickly, scoop with a spoon or small scoop small portions of chocolate ganache on cookie tray...return to fridge to cool for 15 minutes. Be sure to taste your rummy filling! #5 Remove cookie tray and quickly roll scoops between your hands into round balls and return to cookie tray. Gloves are helpful to help keep your hands clean as well as limiting your body heat from melting the chocolate too much. When shaped, return chocolate to fridge. *Roll in desired topping. The easiest are sugars, cocoa or cinnamon. Add 1/2 cup of sugar or cinnamon to small bowl. Add a couple of truffles and roll in powder till well coated. #6 Remove and place onto new cookie sheet. Be sure if making different flavor fillings, that you roll all in the same topping so you and your guests can differentiate. #7 Rolling in chopped nuts, coconut and sprinkles is very similar, except slight pressure is needed. Work one truffle at a time to ensure there is good coverage...remove to new cookie sheet after finishing. *Rolling in melted chocolate is the most difficult. Work in small batches, melting minimal amounts of chocolate in a microwave till halfway melted in short 10 sec intervals. Stir to melt the rest of the way. Add truffles one at a time and coat...remove with fork and place on to tray to set up. Garnish by drizzling another color chocolate over it...for example white chocolate over dark, or dark over milk.