If Mama taught you how to be patient, you can definitely make these decadent and creamy Chocolate Truffles with no problemo! I, on the other hand, suuuuck at waiting. ((I’m not gonna lie, while they were “setting” I stole a couple —no, no, like 5 spoons of Ganache bc I couldn’t wait))!!
Patience is a virtue that I do not have BUT if you master the waiting part, you’ll have some yummy little Chocolate Ganache Drops to share with your loved ones =D
Chocolate Truffles
Prep time
Cook time
Total time
Author: The Squishy Monster
Ingredients
- 2½ cups of good quality Bittersweet or Semi Sweet Chocolate Chips
- 1 cup Heavy Cream + 1 Vanilla Bean
- 2 tb Liquor (Bourbon/Whiskey, Rum, Grand Marnier, Kahlua, Frangelico, etc)
- Sprinkle of Salt (Smoked Salt or Fleur de Sel would be especially delicious in this)
Instructions
- Heat your Cream until it gently bubbles. Scrape your Vanilla Bean and submerge it into the heated Cream.
- Slowly drip it into your Chocolate. The heat should slowly melt it. Stir until glossy.
- Tip in your Liquor.
- Sprinkle in your Salt.
- Chill for 5-6 hours.
- Scoop out with a mini Cookie Scoop.
- Roll in crushed Candies, Nuts, Dusted Cocoa, even dip in more Chocolate!
Notes
*Remember to not scald your Dairy.
*You can set the Ganache on your counter top (if it’s not too warm in your house) for several hours. If you’re pressed for time, you can pop ‘em into your fridge for 2-3 hours — take it out, scoop, then return back to the fridge for 30-45 minutes or so. If you’re really, really, really pressed for time, you can zap the whole mixture into the microwave, freeze the mixture and proceed.
Mr. Snowman & I Love You!!!
