Name: Chocolate Ganache Truffles
Prep time: 240 min
Yield: 30
Cuisine: Francesa
Ingredients: 1 cup whipping cream, for the base; 350 grams milk chocolate, for the base; 250 grams bittersweet chocolate, for the coating; 1/4 cups cocoa powder; 1/4 cups walnuts, chopped; 1/4 cups coconut; 1/4 cups chocolate sprinkles

Preparation

Medium

In a small saucepan, heat the heavy cream until it starts to bubble, remove from heat and let it cool for 5 minutes. Melt 300 grams of chocolate in a double boiler. Remove from heat and add the remaining 50 grams. Then add the cream and mix well. Prepare a baking sheet with parchment paper. Place 2 tablespoons of the truffle base in your hands and form a ball. Place on the baking sheet, repeat with the remaining base. Refrigerate for at least 3 hours. Melt the chocolate for the coating in a double boiler. Place a tablespoon of chocolate in your hand and roll a truffle in it, covering the truffle with chocolate. Place back on the baking sheet, repeat with all the truffles. Allow the chocolate to cool and roll in cocoa powder. Repeat with all the truffles.