Source: Good Things CateredThese are wonderfully rich, delicious treats. Until I saw this on Katie's blog, I had no idea I could make these at home! They take a fair amount of work and time, but they are absolutely incredible when done!
As Katie said, use a quality chocolate when making these. I used Ghiradelli, and I just don't know if I can go back to Hershey now!
The hardest part of making these was dipping them. You want enough chocolate to fully submerge the truffles, because they start to melt if you're turning them over with a knife or such. I would use more chocolate for melting, or remove the melted chocolate to a smaller glass bowl or the like before dipping.
Chocolate Ganache Truffles
1/2 cup heavy cream or half-and-half
2 cups semi-sweet chocolate, chopped (this ended up being 2 and 1/2 3-ounce Ghiradelli bars)
1 teaspoon vanilla extract
1 cup of chocolate of choice, for dipping
1. Bring cream to a boil over medium heat in a saucepan and remove from heat. Add chocolate and vanilla and stir until completely smooth. Let rest for 15 minutes.
2. Prepare a jelly roll pan with plastic wrap. Pour the melted chocolate on the pan and spread out slightly (mixture does not have to spread out over entire pan). Place in fridge and cool overnight or up to 2 days.
3. Remove ganache from fridge. Mixture will be hardened but still pliable. Using a spoon, remove small pieces and roll into balls. (This is VERY messy as the ganache will start to melt by the heat of your hands. I would recommend surgical gloves.) Place balls on a baking sheet and put back in the fridge to cool. (I left mine in for a few days before melting the chocolate.)
4. Using a double boiler, add water to the bottom pan and bring to a boil. Reduce heat to low so water is simmering. Add top saucepan to broiler, ensuring simmering water is NOT touching the top saucepan. (I burned my first batch of chocolate by boiling the water directly on the top pan. Whoops.) Using a fork, submerge truffle in chocolate. Remove, tapping fork on edge of saucepan and place on a parchment-lined baking sheet. Decorate if desired, and place in fridge to set chocolate.
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3 comments:
Ok this is way too advance for lil ole me to make myself. But anytime you need a taste tester for your next batch, please let me know.
Hee hee! This would actually be great for a gathering, I'll have to see if I forget how much work they are until the next gathering!
YUMMY!! I'm glad you liked them. Yeah, dipping is a pain. I try to dip it with a fok, take a spoon and cover it with melted chocolate, then tap the excess off. That's worked for me thus far, but it's still a pian. A mold may be easier. :)
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