Semi-sweet Chocolate Truffles

I recently made some Chocolate Zucchini Cupcakes that were topped with ganache, and I had some extra ganache left over. Rather than eat it straight out of the bowl piggy-style, I made some chocolate truffles instead.

Truffles are pretty easy to make, and I find that it’s best to work with cold (aka: lightly softened) ganache so it doesn’t melt in your hands. You can roll your truffles in whatever toppings you like, but my favorites are smashed nuts (pistachios and walnuts are my favorite), cocoa powder or confectioner’s sugar.

SEMI-SWEET CHOCOLATE TRUFFLES

Truffle Ingredients:

8 ounces semisweet (or white) chocolate, cut into small pieces (I prefer Ghirardelli; it melts really well.)
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
Walnuts, pistachios, confectioner’s sugar, cocoa powder

Ganache Directions:

Step 1: Before starting your ganache, make sure all of your utensils are completely clean and dry. (Wet bowls or tools can ruin ganache.)

Step 2: Finely chop semi-sweet chocolate and place in a large bowl. (The chocolate needs to be finely chopped so that the hot cream can melt it easily.)

Step 3: Meanwhile, heat ¾ cup heavy cream in a large pan and bring to a rolling boil. Add butter to the bowl, and then carefully add the hot cream to the finely chopped chocolate.

Step 4: Starting in the middle of the bowl, and slowly circling towards the edges, gently stir the cream and chocolate together for approximately two minutes. (Try not to lift the whisk up and down – you don’t want air bubbles in your ganache.)

Step 5: Cover and refrigerate the ganache until firm (several hours or overnight).

Step 6: When you’re ready to make your truffles,use a tablespoon or melon baller to scoop out equal-sized amounts of ganache. Using your hands, shape the ganache into tiny balls.

Step 7: Set up medium-sized bowls and fill them with your desired toppings: pistachios, walnuts, confectioner’s sugar, or cocoa powder. Quickly roll each ball into the toppings bowl and set on a plate. (If you handle the truffle, or the toppings, for too long, everything will start to melt.)

Step 8: Refrigerate the truffles until you’re ready to serve them.