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Active Time: 1 hour
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Yield: approximately 50 bite-sized truffles
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Ganache Ingredients:
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16 ounces |
(3 cups) |
Holl’s 50% Swiss Dark Cooking Chocolate
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8 ounces |
(1 cup) |
Heavy Cream |
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2 ounces |
(4 tbsp) |
Unsalted Butter, diced
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Coating Ingredients:
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8 ounces |
(1 ½ cups) |
Holl’s 50% Swiss Dark Cooking Chocolate |
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8 ounces |
(1 ½ cups) |
Holl’s Milk Chocolate Cocoa Mix or powdered sugar |
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Preparing the Ganache:
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- In a medium saucepan, bring cream to a boil stirring regularly. Remove from heat
and let cool for two minutes.
- Add the chocolate to the saucepan and stir until chocolate has melted.
- Add diced butter and stir until all the butter has melted. You now have a
ganache.
- Pour ganache into small bowl. Cover with cling film, place cling film directly
onto the surface of the ganache to prevent a skin from forming. Chill in
refrigerator overnight or until firm.
- Remove cling wrap. Using a spoon, scoop or melon-baller scoop out a walnut size
amount of ganache. Hand-roll into a ball and place on a bake sheet. After all
the ganache has been rolled, place the truffles back in the refrigerator for at
least 1 hour.
Coating the truffles:
- Place a large pot filled with an inch or two of water over low heat and bring to
a gentle simmer. Place the remaining 8 ounces of chocolate in a stainless steel
or glass bowl. Set the bowl over the pot creating a double boiler. Stir
occasionally until melted. Remove bowl from the top of the pot and set aside to
cool slightly.
- Pour cocoa mix into a shallow bowl or plate. Place a small amount of melted
chocolate in palm of hand and roll the truffle until coated. Drop into plate of
cocoa powder or powdered sugar and using a fork, roll until covered. Place on
bake sheet to cool.
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©2010 Holls Chocolates. All Rights Reserved. • 1.800.842.4512