Makes: 20 truffles or Ganache topping for one 8″ cakeTime: takes about 15 minutes to chop chocolate and make truffles, 4 to 8 hours resting/setting time before rolling, dusting or dipping your truffles in chocolate.
100 grams – 100% dark chocolate
50 grams – (1/4 cup) sugar
1/4 cup whipping cream (any heavy cream will do)
200 grams semi-sweet (if dipping in chocolate) or 1/4 cup cocoa powder (for dusting)
- Chop the chocolate into 1/2 inch cubes and place in a medium bowl (use microwavable safe just in case you need help getting the chocolate to melt).
- Pour your cream into a small saucepan and place on medium heat.
- Add the sugar and stir, heating and stirring until it dissolves.
- If using, add the vanilla, mint or coffee extract.
- Do not let the cream boil, just bring it to nearly a simmer then immediately pour half of the cream over the chocolate.
- Stir until you get a smooth and dark chocolaty-looking mixture, but with large lumps of chocolate in it.
- Then reheat your remaining cream and pour into the mixture. Stir until smooth. If lumps still remain, microwave for five seconds (not more!) and stir again until the mixture is smooth.
Immediately pour over the cake and spread to the edges. You can even let it drip over slightly, if you are not decorating the sides with icing.
Line a small box, container or half of a loaf pan with plastic wrap.
Letting it come up all the sides. Pour your Ganache into it and let sit 6 to 8 hours (or overnight).
If dipping them in chocolate (you don’t want to put Ganache for dipping in the fridge at all or it will cause cracking in your chocolate shell).
If you simply want to roll them in cocoa powder, you can let your Ganache set in the fridge for 4 hours.
Once set, remove the top plastic wrap from the Ganache. Then flip the rectangle of Ganache out onto a cutting board. Cut into 20 pieces. You can leave these in rectangular or square shapes, or you can roll them between the palms of your gloved hands to make truffle balls (without gloves you will melt the truffle, plus there’s that sanitary thing).
Dip in 200 grams (6 oz) of melted, tempered, semi-sweet chocolate, or roll in cocoa powder.
Store in an airtight container for up to 10 days.
Stir in 2 tbsp. of softened salted butter (warmed but not melted) to the Ganache just when it becomes smooth.
You can add a 1/2 tsp of real vanilla to the cream (If you are used to eating chocolate with a lot of vanilla flavour), then you might prefer a little vanilla. For a high vanilla flavour, add both extract and the scrapings from one vanilla bean.
Add 1/2 tsp peppermint extract or just 2-3 drops of peppermint oil to the cream.
Coffee Ganache or Espresso Truffles:
Steep the cream with 1/4 cup lightly ground coffee or espresso beans for 15 minutes. Simply heat the cream in your saucepan, then remove from the heat, add the ground beans to the cream, and place a lid on the pot. Let steep.
Then reheat and run the cream through a sifter as you pour the cream over the chopped chocolate to remove bean pieces.
You can use a 1/2 tsp of instant coffee in the cream.