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Yield: Approximately 80 truffles
2/3 cup heavy whipping cream
1 pound bittersweet or semisweet chocolate, very finely chopped
1 tablespoon chocolate liqueur
PLACE cream in saucepan over medium heat until it comes to a simmer.
REMOVE from heat and SPRINKLE chocolate.
COVER and allow to sit for 5 minutes. Heat should melt the chocolate.
STIR until smooth. ADD chocolate liqueur. This mixture is known as Chocolate Ganache.
POUR mixture on shallow bowl.
COOL to room temperature.
COVER with plastic wrap.
ALLOW to sit overnight or REFRIGERATE until firm (approximately 4 hours)
COAT your hands with cocoa powder and roll ganache into 3/4″ balls or weight 14gr. balls.
SHAPE balls between both palms of your hands, pressing them slightly, and shape into cones.
PLACE flat side down, over wax paper.
REFRIGERATE for 30 minutes, or until hard.
REMOVE from refrigerator.
TOSS truffles into a shallow bowl containing cocoa powder.
TAP excess cocoa powder off and return to wax paper, flat side down. Truffles are now ready to be topped by peanut butter modeling chocolate cap.
Hints for success:
The highest the quality of chocolate you use, the most delicious your truffles will be.
These are my recommended chocolate selections:
White Chocolate: Callebaut White Chocolate (Alternate: Ghirardelli baking chips)
Semisweet chocolate: Scharffen Berger Semisweet Chocolate (Alternate: Baker’s Baking squares)
Cocoa Powder: Valrhona Cocoa Powder (Alternate: Hershey’s cocoa powder, which will result in a light colored truffle)
In order to achieve nicely modeled truffles, work in a cool environment and allow ganache to slightly firm up by refrigerating 20 minutes prior to forming the truffles.
Ganache truffle’s body may be substituted by your favorite cake ball recipe!