Anyone who knows me knows that I’ve made a few truffles in my day. But this was a bit of a new way of making them, and I thought, “Why not post the recipe?” So here I am.
I have heard of making truffles with equal parts chocolate and cream, so at first I tried that… And the ganache was a little too runny for my taste. So, I adjusted the amounts. Perhaps it’s because I’m using chocolate chips? Usually, you want to use as high a quality of chocolate you can get… and I know, chocolate chips are probably at the bottom of the line in that department. They do work though, and I figure most of you guys are gonna have chocolate chips in your house more often than Belgian dark chocolate couverture. 😉 So, chocolate chips it is!
Clean towel or wash cloth
Icing sugar, optional
MIX– this could cause the ganache to separate, and fixing that is a whole other lesson in itself… So just take my advice, and don’t let that happen. 😉
Next, do your prep work. Chop a couple handfuls of almonds, sift a bit of cocoa, and boil some water.
Now, dip your melon baller in the boiling water for a few minutes; quickly remove it, dry it completely with your wash cloth or towel, and use it to scoop truffles out of your chilled ganache onto wax paper. Every 2-3 truffles, re-heat your melon baller in the water, drying it well before use again. Your wash cloth is going to get VERY chocolatey; so don’t freak out when that happens.
Thanks for stopping in! Back next week,
P.S. I like– no. I LOVE rolling the truffles in nuts and THEN coating them with chocolate. Best! If you’re up to the extra time and bother, do it. It’s fantastic.