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Truffles

PREP TIME: 30

COOK TIME: 5

Ingredients

  • Ganache, recipe follows, refrigerated until firm
  • Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds
  • Ganache:
  • 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
  • 8 ounces heavy cream, scalded

Directions

  1. Remove the chilled ganache from the refrigerator. Scoop out little amounts onto a parchment or waxed paper-lined baking sheet. Chill in the refrigerator for about 10 minutes.
  2. Immediately roll out each scoop into golf ball-sized pieces. 
  3. Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve.
  4. Completely melt the chocolate in a double boiler.  Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.