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

  1. Place chocolate, cream and butter in a microwave proof bowl and microwave on high for 4 x 30 second bursts, stirring in between.
  2. Cover bowl with a plate and let stand for 5 minutes, then stir until chocolate is melted and smooth.
  3. 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

  1. Place cocoa and coatings of choice in a small bowl or plate.
  2. Remove Ganache from fridge. The chocolate mixture should be firm – softer than cold butter but harder than peanut butter.
  3. 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.
  4. Scoop up a tablespoon of mixture, then use a teaspoon to scoop the mixture out into your hands.
  5. Roll the teaspoon portion into ball then place on chilled plate.
  6. Repeat with remaining chocolate mixture, keeping your hands chilled by placing them on the freezer pack occasionally.
  7. 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