Chocolate Truffles

Chocolate Ganache with Brandy and Coated in Cocoa Powder

Ingredients

1 cup heavy cream [240 mL]
12 oz semisweet chocolate (grated or finely chopped) [340 g]
4 tbsp unsalted butter (at room temperature) [57 g]
1 tbsp brandy [15 mL]
1/2 cup unsweetened natural cocoa powder [50 g]

Ube Crinkle Cookies.JPG
Ube Crinkle Cookies.JPG
Ube Crinkle Cookies.JPG
Ube Crinkle Cookies.JPG
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Instructions

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In a saucepan over medium-high heat, heat 1 cup of heavy cream until very hot / steaming, but not quite simmering.

Remove from heat and stir in 12 oz of semisweet chocolate (grated or finely chopped) and 4 tbsp of unsalted butter (room temperature) until they are melted and the mixture is smooth.

Add 1 tbsp brandy and whisk until a smooth ganache forms. Transfer this mixture into a bowl, cover with a lid or plastic wrap, and refrigerate for about 1 hour, or until it's firm.

When the ganache is firm, line a rimmed baking sheet with parchment paper. Scoop level tablespoonfuls of the chilled chocolate ganache and place on a prepared baking sheet. Chill these rough balls in the fridge for 10 minutes.

Add 1/2 cup of unsweetened natural cocoa powder in a bowl. Using your hands, shape each tablespoonful of ganache into a ball.

Roll the ball in cocoa powder and return to the parchment paper-lined baking sheet. Do this with all the chocolate balls.

Refrigerate the formed truffles for at least 1 hour or more to firm up again. Remove them from the refrigerator 15 minutes before serving. This makes about 30 to 40 truffles. Enjoy!

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