I never knew truffles were so easy to make. But I googled "what to do with left over ganache" and I learned that they are so easy, everyone should just have a treasure trove of truffles at their daily dipsosal. But then America would get squishier and we don't want that. So for now we are not going to let people in on the secret. We'll keep the truffles, and sadly- the squishyness, to ourselves.
My last baking adventure, Chocolate Covered Orange Madelines, combined with a lack of good sense on my part resulted in a huge bowl of ganache, nothing to dip it in and no time to find dippable things. My google query solved my problem though, since I needed to pop the ganache in the fridge and let it chill. I was free to go on with my day and deal with it the next day. Hoorah!
Literally all you must do is make your ganache.
Chocolate Ganache
Makes about 30 1/2 tablespoon sized truffles.
6 oz heavy cream
6 oz good quality dark cocoa chocolate
2 tablespoons butter
Directions:
1. Bring heavy cream to a simmer in sauce pan.
2. Pour over chopped chocolate (or chips) in a heat proof bowl and whisk until smooth.
Let cool. Cover, and put in fridge for two hours or overnight.
Now you just scoop it out. Originally I was all, I'll do it with a cookie scoop. Nuh uh. You need something smaller. I used a measuring spoon. I belive it was 1/2 tablespoon size. The ganache is set, but still entirely pliable. Scoop out a chunk.
Next you roll it around at your finger tips in order to make it a ball. Or as close to a ball as possible because as soon as it hits your skin, the chocoalte will start to melt to work fast. It doesn't look too pretty. But it will be. Once it's in a ball you are ready to cover it in something!
I literally opened up my baking cabinet and pulled out whatever I could find that sounded good. I ended up with four toppings. Almonds. (Because I ALWAYS have almonds.) Graham crackers. Cocoa powder. Powdered Sugar. But the possibilities are almost endless!
Just roll the little chocoalte ball in the topping.
You can place on wax paper until you're done, or immediately put them inside a mini cupcake liner.
And you're done. HOW EASY WAS THAT? Seriously.
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| Almond Truffle |
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| Cocoa Powder Truffle |
I loved the almond (big surprise) and cocoa powdered ones best.
The graham cracker ones were good too. But I don't think I will repeat with the powdered sugar since the chocolate ganache absorbed it quickly and left the surface all crinkly. Still tasted good though! Just a stickler for the aesthetics.
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| Powdered Sugar Truffle |
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| Graham Cracker Truffle |
Eaten best when slightly chilled, since they get melty if in heat. You can keep these in your fridge for a few weeks.
My best friend swung by the day I made them and ate some. And by some I mean I gave him 8 and he ate 4 all in immediate succession and his signficant other had to pull the plate away so that they would have any left. Haha.
I was busy this weekend by the way. Being all DIY, arts and craftsy. I am almost done. You'll have to come back next week for that though :)
xoxo,
Anna
hungry now. wants >.<
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