Ganache Truffles

For Filling:

8 oz.                Chocolate (chopped fine)

1/3 cup             Whipping Cream

1) Bring cream just to a boil in a heavy saucepan.  Remove from heat.

2)    Beat chocolate into cream using hand mixer or whisk.   Beat until smooth and all chocolate is melted.

3)    Chill in refrigerator until firm (approximately 1-3 hours)

4)    Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5 cm) balls.  Freeze well wrapped in plastic.

Suggested Decoration:

1 lb. Chocolate (for decoration)

Dip in the same flavor of chocolate as used to make truffles.   A good way to mark them is by piping melted dark chocolate.  

The universal code for chocolate filled is an open “C” on top.

Storage:

Store in refrigerator well wrapped in plastic for 1 week or freeze in plastic wrap for 1-2 months.  

Notes:

Try to make sure that your whipping cream is very fresh as it is the only ingredient other than the chocolate and contributes significantly to the final flavor.