These are easy truffles to make. The key is to find the best chocolate you can afford.
Course Dessert
Cuisine French
Keyword chocolate truffles, truffles
Prep Time 6 minutesminutes
Cook Time 10 minutesminutes
Resting time 8 hourshours
Servings 30servings
Calories 42kcal
Ingredients
4ouncesheavy cream
10ouncespure milk chocolatebroken/chopped into small pieces.
2tbsp.kirsch or other liqueur
1tbsp.icing sugar makes the chocolate easier to work with
3tbspquality cocoa powderi.e. Dutch
Instructions
Make the Ganache
Heat the cream in a double boiler (or metal bowl on top of a pot with water) to boiling, and remove from the stove
Add the chopped chocolate and liqueur and mix well. Let set up over night in the fridge. I let the chocolate cool to room temperature and transfer into a thick "Ziploc" bag to take up less room and less waste when you work with it again
Roll out the Truffles
When the chocolate has set, dust a cool clean surface and your hands with icing sugar, and roll the chocolate into a long log, an inch thick.
Using a knife, cut the log into 1 -1.5 inch sections. This helps keep your truffles all the same size.
Pick up each little nugget and roll between your hands into a ball shape. Use icing sugar to keep your hands from melting the chocolate.
Place each ball on a lined baking sheet to prevent the chocolate from sticking, or go right to the next step.
Finish the Truffles
To finish these truffles, drop the balls into a shallow bowl of cocoa powder and roll to cover.