Chocolate Ganache 2

This ganache should be used with this truffle mold. If you want to use this for hand dipped truffles, you must omit the real liquid from the recipe.
Chocolate Ganache 2
Chocolate Ganache 2

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup heavy whipping cream

  • 12

    oz of Guittard Dark Chocolate Chips

  • 1 1/2

    teaspoons Madagascar bourbon vanilla

  • 5

    TBSP unsalted butter at room temperature

  • 1/4

    cup real liquid of choice - coffee, brandy, espresso, amaretto, rum, liqueur. Leave out the liquid if you want to make hand dipped truffles. (You can add our flavor oils to create something even more scrumptious! 10 drops per pound of chocolate.)

Directions

Bring the cream to JUST BEFORE boil and remove from the heat quickly. Stir in the chocolate until completely melted. This can take 30 minutes for the chips to melt all the way. Cool for 5 minutes, then add the butter, liquid, and Madagascar bourbon vanilla . Let the mixture set for 4 hours in the refrigerator or overnight. Scoop into balls using the truffle scoop and freeze for 10 minutes. Follow the directions for using the truffle mold and fill the inside of the truffle with this tasty chocolate center. Decorate the top of the truffle using Guittard white chocolate and a candy painter bottle to make beautiful designs, or add some sugar flower layons! Sprinkle chopped toasted coconut on coconut flavored truffles or sprinkle somewhat coarsely chopped coffee bean for either coffee or coffee hazelnut truffles.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: