Truffles

By Shash

Ingredients

• Ganache:
• * Ganache, recipe follows, refrigerated until firm
• * Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds
• 8 * 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
• 8 * 8 ounces heavy cream, scalded

Preparation

Step 1

Ganache:

Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.






Remove the chilled ganache from the refrigerator. Scoop out little amounts onto a parchment or waxed paper-lined baking sheet. Chill in the refrigerator for about 10 minutes. Immediately roll out each scoop into golf ball-sized pieces.

Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve.