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Ingredients
- Ganache
- 1/2 cup heavy cream
- 6 ounces dark chocolate, chopped
- 1/2 tablespoon unsalted butter
- Coating
- 8 ounces dark chocolate, melted and tempered (see notes)
- 1 cup almonds, toasted and minced
Details
Servings 24
Adapted from tastingtable.com
Preparation
Step 1
1. Make the ganache: Bring cream to a boil in a small saucepan. Place chocolate in a medium bowl and pour the cream over it. Let melt for 1 minute. Stir with a spatula in tight circles from the center outward. Let the mixture cool to 108 degrees, then stir in the butter until combined. Cover with plastic wrap and refrigerate for 1 hour. Roll ganache by hand into large, grape-size spheres.
2. Coat the truffles: Dip the ganache in the tempered chocolate. Let set for a few seconds, then roll the rounds in the chopped almonds. Cool until the coating has set.
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