Mmm, truffles. I like to eat truffles, but I also like to make them, coming up with a variety of flavor combinations as I go.
Although I’ve seen different “easy” truffle recipes over the years (like my favorite oreo truffles), I wanted to make real ganache truffles this year. Turns out that’s pretty easy too!
To start, I chose a few different flavor combinations to try: peppermint ganache with crushed candy canes on the outside, traditional vanilla ganache rolled in cocoa powder and almond ganache covered in shredded coconut. Next time I’m going to try rolling a nut or piece of chocolate inside the truffle, and they’d be tasty rolled in chopped nuts or dipped in melted chocolate as well.
And that’s the fun part about truffles — you can get really creative with flavors and designs for an impressive treat to share with family and friends!
- 12 ounces bittersweet chocolate, chopped
- 1/3 cup heavy cream
- 1 teaspoon flavored extract
- whole or chopped nuts, crushed candy canes, cocoa powder, shredded coconut, powdered sugar
In a saucepan, scald cream (but don’t bring it to a boil). Add chopped chocolate and whisk together until melted and smooth. Remove from heat and stir in extract. Transfer to a small dish and refrigerate for at least an hour, until set. Form into balls and roll in toppings of your choice. Refrigerate.
TIP: If your truffle filling gets too hard, let it sit at room temperature for 10 minutes before you begin forming the balls.
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