I had some leftover double cream I brought over from Australia nearing it's expiration date so I had to finish it up. Not knowing what to do with the leftover, I thought it would be best if I made chocolate ganache because it was versatile to use. I have been wanting to try my hands on making chocolate truffles. It's fairly easy but having warm hands the chocolate ganache melted rather quickly on my hands while trying to make chocolate balls.
For the ganache
300g double cream
300g milk chocolate,I used Lindt couverture chocolate
150g dark chocolate
coarsely chopped almonds for sprinkling
50g dutch processed cocoa powder
- The night before, pour double cream into pan and let it simmer for about 5-10 minutes,do not let it boil.
- Pour hot cream over milk chocolate and mix until well combined and chocolate is melted.
- Cover in plastic wrap and refrigerate overnight.
- Making sure palm of your hands are not warm,take a scoop of harden chocolate ganache onto palm of your hands and roll in into balls. Refrigerate for about an hour or until the balls are harder.
- For cocoa powder coated truffles,place a few balls in the bowl of cocoa powder and well coat the truffles.
- For dark chocolate coating,temper chocolate by melting half of the chocolate over double boil.Remove from heat,place a few chocolate pieces at a time into the melted chocolate until all chocolate is mixed and melted completely.
- Chocolate should be warm not hot. Gently place the remaining chocolate balls into warm tempered chocolate and make sure it is well coated.Remove and place it on baking paper to dry. Sprinkle some almond bits on chocolate coated balls. As many as you like.
- Place them in the fridge for another hour and then serve!=) Simple,ain't it?