Ingredients
Ganache
- 285g dark chocolate melts (chocolate chips or block chocolate coarsely chopped)
- 2 tbsp (30g) unsalted butter
- 1/2 cup (125ml) full fat cream
Coating (suggestions)
- 1/2 cup desiccated coconut
- 1/4 cup unsweetened cocoa powder
- 1/2 cup finely crushed peanuts
- 1/3 cup sprinkles or similar
- 1/4 cup icing sugar
Method
Make the Ganache
- Place chocolate, cream and butter in a microwave proof bowl and microwave on high for 4 x 30 second bursts, stirring in between.
- Cover bowl with a plate and let stand for 5 minutes, then stir until chocolate is melted and smooth.
- Refrigerate for 6 hours. Ideally, put the plate or tray that you’ll use to place the rolled truffles on in the fridge as well.
Roll the Truffle balls
- Place cocoa and coatings of choice in a small bowl or plate.
- Remove Ganache from fridge. The chocolate mixture should be firm – softer than cold butter but harder than peanut butter.
- Get an ice pack or bag of frozen peas from the freezer and place on the bench. Cover with a couple of paper towels – this acts as a freezer pack to keep your hands cool when handling the mixture.
- Scoop up a tablespoon of mixture, then use a teaspoon to scoop the mixture out into your hands.
- Roll the teaspoon portion into ball then place on chilled plate.
- Repeat with remaining chocolate mixture, keeping your hands chilled by placing them on the freezer pack occasionally.
- Once all balls are formed, roll in the cocoa or coatings of your choice.
For a smooth and creamy taste sensation, serve at room temperature.
Make 24 serves