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Chocolate Ganache Truffles
Creamy chocolate truffles made with homemade ganache, coated in unsweetened cocoa powder. A simple French indulgence, perfect for holidays or gifting.
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Cost Breakdown
Critical Success Points
- • Melt the chocolate without burning it
- • Properly emulsify the hot cream with the chocolate
- • Incorporate the cold butter until the ganache is smooth
- • Let the ganache set in the refrigerator for at least 1 hour
Safety Warnings
- • The cream reaches 100 °C; handle with care to avoid burns.
- • Use a microwave‑compatible bowl to avoid splattering.
- • The melted chocolate is very hot; do not touch directly.
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