Chocolate Ganache Truffles
Daniela De Tagle
Delicious semi bitter chocolate truffles with a touch of whipped cream and covered with cocoa.
Reviewed by Editorial Team of Kiwilimón
3.75
|
8 comentarios
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Ingredients
30
Servings
  • 1 cup whipping cream, for the base
  • 350 grams milk chocolate, for the base
  • 250 grams bittersweet chocolate, for the cover
  • 1/4 cups cocoa powder
  • 1/4 cups walnuts, chopped
  • 1/4 cups coconut
  • 1/4 cups chocolate sprinkles
Preparation
4h
0 mins
Medium
  • In a small pot heat the whipping cream until it begins to bubble, remove from heat and allow to cool for 5 minutes.
  • Melt 300 grams of chocolate in a bain-marie. Remove from heat and add the remaining 50 grams. Then add the cream and mix well.
  • Prepare a baking sheet with waxed paper.
  • Place 2 tablespoons of the truffle base in your hands and form a ball. Place on the baking sheet, repeat with all the remaining base. Refrigerate for at least 3 hours.
  • Melt the chocolate for the bain-marie cover. Place a spoonful of the chocolate in your hand and pass a truffle for it, covering the truffle with chocolate. Place back in the tray, repeat with all the truffles.
  • Allow the chocolate to cool and pass through the cocoa powder. Repeat with all the truffles.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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