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Categories:Viewed: 67 - Published at: 2 years ago
Ingredients
- 3/4 pound bittersweet or semisweet chocolate, cut into small pieces
- 1 cup heavy cream
- 1 tablespoon cognac or liqueur of your choice, optional
- Fresh fruit, such as apples, bananas, and strawberries, for dipping
- Dried fruit, such as apricots, for dipping
- Candied citrus peels, such as orange and grapefruit, for dipping
- Crystallized ginger, for dipping
- Unsweetened cocoa powder, for rolling truffles
Method
- Place the chocolate in a medium heatproof bowl and set aside.
- In a small saucepan, bring the cream to a boil.
- Pour over the chocolate, let sit for 2 or 3 minutes, then whisk until smooth and shiny.
- Cool slightly.
- Whisk in the liqueur, if using.
- One at a time, dip fruit, dried fruit, candied citrus peel, and crystallized ginger halfway into the warm ganache to cover by half.
- Place on a wire rack with parchment, wax paper, or foil underneath.
- Let stand until chocolate has dried.
- To make truffles, let ganache cool completely in the refrigerator until hard.
- Scoop small balls of the hardened ganache and shape by hand.
- Roll truffles in the cocoa powder to coat.
