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| Hand Rolled Dark Chocolate Truffles |
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| Active Time: 1 hour |
| Yield: approximately 50 bite-sized truffles |
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| Ganache Ingredients: |
| 16 ounces | (3 cups) | Holl’s 50% Swiss Dark Cooking Chocolate |
| 8 ounces | (1 cup) | Heavy Cream |
| 2 ounces | (4 tbsp) | Unsalted Butter, diced |
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| Coating Ingredients: |
| 8 ounces | (1 ½ cups) | Holl’s 50% Swiss Dark Cooking Chocolate |
| 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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