I almost forgot the super special bonus from yesterday’s cupcake recipe. It’s because all of the evidence is long gone. Should you end up with extra ganache after frosting those pillowy cupcakes, whatever you do, do not let it go to waste! Make the easiest ever truffles. Or whip up some ganache and make these truffles just because. They’re that good.
The steps are as follows: Make ganache. Refrigerate. Spoon out and roll in your hands to form a small ball. Roll in shredded coconut, cocoa powder, chopped nuts or whatever else suits your fancy. You can also start to get really crazy and flavor the ganache. Steep an Earl Grey teabag in the cream as its heating to make Earl Grey Truffles. Or throw in some booze. Mix in preserves. Hide a nut in the center. Oh, the possibilities are endless.
Chocolate Ganache Truffles
Yield: 30+ truffles
1 cup cream
8 ounces bittersweet or dark chocolate, chopped (I used 60% dark chocolate chips)
Shredded coconut, cocoa powder, etc.
Put the cream in a pot and heat until it’s steaming (do not boil). Put the chocolate in a bowl, pour on the hot cream, and stir until the chocolate is melted and fully incorporated. Allow to cool to room temperature then cover and refrigerate until slightly hardened, at least half an hour.
Remove from the fridge and, using a teaspoon or melon baller scoop out some ganache. Roll it between your hands to form a ball. Roll it in the topping of your choice and set on a parchment-lined baking tray. Continue with the remaining ganache. You will probably need to wash your hands a few times when they get too sticky. If the ganache becomes difficult to handle refrigerate briefly until it sets again. Refrigerate the truffles.