Chocolate Ganache Truffles
Ingredients
The truffles
-
11
ounces
semisweet chocolate, roughly chopped
-
¾
cup
heavy cream
-
2
tablespoons
Kahlua or your favorite liquor
Optional toppings
-
4
ounces
chocolate of your choice
-
1
ounce
cocoa powder
-
2
ounces
chopped salted pistachios
-
2
ounces
coconut
Instructions
- Line an 8-inch square baking pan with plastic wrap, leaving overhangs.
- Prepare a double boiler with a small pot and a bowl that fits on top.
- Place chocolate in the bowl and melt over simmering water, stirring frequently.
- Once melted, remove from heat and let cool slightly.
- In a saucepan, bring heavy cream to a boil, then remove from heat and cool for 2-3 minutes.
- Add the cream and Kahlua to the melted chocolate and mix gently with a whisk until glossy and thickened.
- Pour the mixture into the prepared pan and let cool for 15 minutes.
- Cover with plastic wrap and let sit at room temperature overnight.
- Once set, use a cookie scoop to form balls of the chocolate mixture.
- Chill the truffles in the fridge, then dip in your choice of toppings.
- Serve at room temperature.
Nutrition Facts (estimated)
Servings
12
Calories
232
Total fat
17g
Total carbohydrates
17g
Total protein
3g
Sodium
10mg
Cholesterol
22mg
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