Chocolate Truffles

Every Valentine's dinner needs a sweet ending.  Though unfortunately, most Valentine's Days seems to fall on  a weekday....which leaves most of us very little time to prepare anything elaborate!  Lucky for me, I made chocolate tart a few days ago, and still have some leftover ganache in the fridge.  What better projects to do with leftover ganache than shaping them into truffles?

In the case that there isn't leftover ganache in the fridge, here's the simple recipe.  There are so many options in terms of add-ins...Grand Marnier, Bailey's, Chambord, chopped hazelnuts, mint extract, toasted coconut flakes....and the list goes on...it can be altered to any flavor your heart desires!



Chocolate Truffles
makes 40 small truffles

1 cup heavy cream
220 grams dark chocolate, finely chopped
4 tablespoons unsalted butter, at room temperature
optional:
1 tablespoon Grand Marnier (or other liquor or flavorings)

In a small saucepan, heat heavy cream.  Place chopped chocolate in a medium-sized heat-proof bowl.  As soon as cream comes to a boil, pour it over the chocolate.  Let mixture sit, undisturbed, for 1 minute, then gently stir until the mixture is smooth.  Meanwhile, work butter with a rubber spatula until it is smooth and creamy.  Add butter into chocolate mixture one tablespoon at a time, stirring after each addition.  If using, add liquor or flavorings at this time.  The mixture should be smooth and satiny.  Cover and refrigerate at least 2 hours.

Once ganache is chilled, scoop into tablespoon portions with a melon scoop or small spoon  onto  a baking sheet lined with parchment.  Return to refrigerator to chill for a further 30 minutes.

Preferably with cold hands, roll the pieces of ganache into round balls.  After all the pieces have been shaped into small balls, dust with cocoa powder.

Working with one truffle at a time, roll each one in a bowl of cocoa powder and shake off excess.  Alternatively, the truffles can also be rolled in finely chopped nuts or shredded coconut flakes.

The truffles can be stored in the refrigerator for up to a week.