Chocolate ganache truffles

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INGREDIENTS:

  • 8 ounces good quality chocolate (for filling)
  • 3/4 cup whipping cream, hot
  • Pinch salt
  • Oil-based food colouring, rice krispies or anything you'd like to add to the ganache
  • 8 ounces melted chocolate, for the shells + extra for drizzling


  • METHOD:

    Melt the chocolate for filling in a microwave-safe bowl for 30-second intervals, stirring at each interval.
    Add the salt and whipping cream and mix well.
    If desired, add some oil-based food colour, rice krispies, nuts or anything you'd like to add.
    Place the ganache in the fridge until chilled and slightly thickened.

    Pour the melted chocolate for the shells into a chocolate mold.
    Turn the mold out onto parchment paper and allow any excess chocolate to drip out.
    Add this to the remaining chocolate to use later.
    Run a knife or spatula over the chocolate mold to smooth the edges of the chocolate shells, then place in the freezer until the chocolate has fully hardened, 10-20 minutes.

    Pour or spoon the ganache into the chocolate shells and seal with more melted chocolate.
    Return to the freezer until fully hardened, 20 minutes.

    Unmold the chocolates and, if desired, drizzle with some more chocolate.
    These chocolates should be stored in the fridge until ready to consume.
    Enjoy!

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    COMMENTS / REVIEWS

    1. R

      Absolutely delicious.

    2. S

      Wow. Fantastic! Followed the instructions to the letter and this was awesome...

    3. W

      I cannot thank you enough for this beautiful recipe!!!!

    4. r

      I will be trying it

    5. m

      Wow – I tried this recipe tonight & was impressed!

    6. L

      Thank you for this recipe.

    7. K

      Simple, delicious. Thanks for another great recipe.

    8. N

      This was simple and delicious

    9. N

      I love making this!

    10. M

      Perfect and simple to make. My husband loved it!

    11. M

      This is a GREAT recipe.

    12. C

      It's very tasty and very easy to cook,

    13. J

      LOVE IT! now my go to recipe.

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