Homemade Chocolate Ganache Truffle Recipe
- 8 oz chocolate chopped or chips (use whatever % of cacao that you prefer to eat plain because there is no additional sweetener in this recipe, I used half 62% dark chocolate chopped and half semisweet chocolate chips, and we all really liked them)
- 1/2 cup whipping cream
- cocoa powder or chocolate for covering the truffles
- Chop the chocolate and place in a heat safe mixing bowl.
- In a saucepan, heat the cream to just simmering, stirring frequently to avoid burning. Once the edges begin to bubble, pour over chocolate.
- Let is sit a few minutes so the chocolate begins to melt, and then stir until well combined and smooth.
- Chill in the refrigerator a few hours or over night.
- When the mixture is very firm, but still pliable, scoop out rounded teaspoons full, and use your clean hands to roll them into round balls.
- At this point, you can either roll them in cocoa powder right away, or return to the fridge or freezer to chill a little more before dipping them in melted chocolate.
- Store in the refrigerator.
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