Yield: 1⁄2 cups of Ganache | Approximately 24 Truffles
- 7/8 Cup Heavy Cream (3⁄4 cup & 2 tablespoons)
- 8 oz Bittersweet Chocolate Chopped (Guittard or Ghirardelli)
- Unsweetened Cocoa Powder (Guittard or Ghirardelli)
Heat cream in a pot until it steams. Place chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted completely and incorporated into cream.
Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in unsweetened cocoa powder. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
Perfect Valentine’s Day dessert with hope & grace Malbec or Cabernet Sauvignon!