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!

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To prepare the Chocolate Ganache Truffles

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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

Cocoa powder

250g pistachios, dried out in a hot oven for 3-4 minutes, then finely chopped or use chopped almonds, hazlenuts or pecans instead

Dessicated coconut


Makes enough for about 40 truffles

215ml cream
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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