Chocolate Ganache Truffles
Nothing's more thoughtful than a home-made gift, and who doesn't love chocolate?
These delectable truffles are a great way to treat that special someone with a hand made dose of deliciousness!
To prepare the Chocolate Ganache Truffles
Put the cream and sugar/honey in a saucepan and bring to the boil. Take off the heat and leave to cool until it reaches 65-70C.
Melt the chocolate in a bowl over a bain marie to about 45C and gradually add the cooled cream to the chocolate. Mix continuously with a spatula to form an emulsion. Add the knobs of butter and continue to mix until fully incorporated. If you are adding any liquid/liqueur to your ganache, add it now and mix well. Leave the ganache to firm for 1 hour.
Spoon the ganache into a piping bag fitted with a plain 12mm nozzle tip and pip 2cm bulbs onto the prepared tray (tray lined with baking parchment or florist’s paper). Leave to set uncovered for 2-3 hours in a cool dry area.
For the coating, use one of the following options
250g pistachios, dried out in a hot oven for 3-4 minutes, then finely chopped or use chopped almonds, hazlenuts or pecans instead
Makes enough for about 40 truffles
30g soft brown sugar or honey
250g dark chocolate (with approx. 66% cocoa solids), finely chopped
38g unsalted butter, cut into cubes and at room temperature
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