Classic Chocolate Truffles (Print Version)
# Ingredients:
01 -
226g dark chocolate (60-70% cocoa).
02 -
125ml heavy cream.
03 -
20g unsalted butter, softened.
04 -
1/2 teaspoon vanilla extract.
05 -
Pinch sea salt.
06 -
Coating of choice.
# Instructions:
01 -
Chop dark chocolate into very fine pieces using sharp knife to ensure even melting.
02 -
Heat heavy cream in saucepan over medium heat just until bubbles form around edges.
03 -
Pour hot cream over chopped chocolate and add softened butter without stirring. Let stand 3-5 minutes to allow chocolate to melt.
04 -
Stir mixture gently with wooden spoon until completely smooth and glossy. Add vanilla extract and sea salt.
05 -
Cover ganache surface directly with plastic wrap. Refrigerate minimum 3 hours or freeze 1 hour until firm.
06 -
Scoop chilled ganache into portions. Freeze 10-15 minutes, then roll into balls between cold hands. Return to freezer if softening.
07 -
Roll each truffle in chosen coating until completely covered.