Instructions
powder, crushed toasted coconut, ground toffee, sprinkles, finely ground nuts, crystallized sugar Grind or chop the chocolate into small pieces using a food processor.
Heat the cream in a small saucepan over medium heat, until the liquid is hot and bubbles form around the edges of the pan.
Pour the cream over the chocolate and stir to blend ingredients or whirl in the processor until thoroughly blended.
Refrigerate for .
Stir in the vanilla and butter.
Refrigerate for or until cold.
Line a cookie sheet with waxed paper or aluminum foil.
Using cold hands, a spoon, melon baller or pastry tube, shape small amounts of the ganache into balls about 1/2 to 3/4 inch in diameter.
Place the balls on the prepared cookie sheet.
Refrigerate for .
Roll the balls in cocoa powder to coat them completely.
Roll the balls a second time (or roll in cocoa powder, then in one of the other coatings, or roll them twice with one of the other coatings).
Makes about 3 dozen truffles Rum truffles: substitute 4 teaspoons dark rum for the vanilla extract Mocha truffles: add 2 teaspoons instant coffee powder to the cream as it is heating.
Stir to dissolve.
Cappuccino truffles: add 1 tablespoon instant espresso coffee powder, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg to the cream as it is heating.
Stir to dissolve.
Roll first in cocoa, second in confectioner’s sugar.
Candy-Orange truffles: substitute 2 tablespoons orange flavored brandy for the vanilla extract plus 1/3 cup ground candied orange peel to the truffle mixture before the refrigeration.
Raspberry truffles: substitute 1-1/2 tablespoons raspberry liqueur for the vanilla extract plus 1/2 cup mashed raspberries to the truffle mixture before the refrigeration.
Orange chili truffles: add 1 tablespoon grated orange peel and 1/2 teaspoon cayenne pepper with the vanilla extract.
Milk chocolate truffles: use milk chocolate and only 1/2 cup cream White chocolate truffles: use 7 tablespoons cream Amaretto truffles: make white chocolate truffles but substitute 2 tablespoons Amaretto plus 1/4 teaspoon almond extract for the vanilla extract.
Roll truffles in crushed toasted coconut, ground toasted almonds or chocolate vermicelli.
Ginger Macadamia Nut truffles: make white chocolate truffles but substitute 1 tablespoon ginger brandy plus 1 tablespoon crushed crystallized ginger for the vanilla extract.
Roll truffles in crushed macadamia nuts.
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