Chocolate Ganache Truffles

• Vegetarian
• Gluten free

• Baking & Spices

  • 10 oz Dark chocolate melts

• Nuts & Seeds

  • 1/2 cup Desiccated coconut

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Cream, full fat

Found on recipetineats.com

Description

Ingredients

• 10oz / 285g dark chocolate melts (chocolate chips, or chocolate block coarsely chopped)
• 2 tbsp unsalted butter
• ½ cup cream (full fat, not whipped)
• ½ cup desiccated coconut

Directions

• Place chocolate in a microwave proof bowl. (Note 1)
• Place butter and cream in a small saucepan over low heat.
• Let it come just to a boil (butter should be melted), then remove from heat and pour over the chocolate.
• Allow to sit for 2 minutes, then stir gently until combined and smooth. The cream should have melted the chocolate. If there are lumps, then microwave it on high for 15 seconds, then stir until smooth.
• Place the bowl in the refrigerator for 5 hours. Do not be tempted to shortcut it by freezing it!
• Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well. (Note 2)
• Place coconut in a small bowl or plate.
• Remove bowl and dinner plate (or tray) from the fridge. The chocolate mixture should be firm - softer than cold butter but harder than peanut butter.
• Use a teaspoon to scoop up around 2 tsp of chocolate. Use a 2nd teaspoon to scrape the chocolate onto the chilled plate. (Dont worry about them not being round, youll fix that in the next steps). Repeat with remaining chocolate mixture.
• Get an ice pack or bag of frozen peas from the freezer and place on the bench. Cover with a couple of paper towels. (Ill refer to this as the Freezer Pack).
• Place hands on the Freezer Pack for a few seconds. Then pick up a dollop of chocolate and roll into an even ball shape, then put it back on the plate.
• Repeat with remaining balls, stopping to place your hands on the Freezer Pack for a few seconds between every 2nd or 3rd truffle to keep your hands cold.
• After you have rolled all the truffles into balls, wash your hands. Then place your hands on the Freezer Pack again for a few seconds to cool them down again.
• Roll the balls in coconut. The coconut will stick easily because the chocolate is sticky.
• Store the truffles in the fridge in an airtight container for 2 weeks (or up to the expiry date of the cream you used).
• Serve at room temperature so the truffles are lovely and creamy.