Need a last minute Valentine’s treat?
After my failtastic attempt
at making fancy heart-shaped truffles this Valentine’s Day, I was left with two different sort of ganache fillings in my refrigerator, one batch made with a teaspoon of espresso powder for mocha truffles and the other with ground almonds, vanilla, and cocoa powder for a rich almondy truffle.
And they were just waiting to be eaten with a spoon.
Instead, I rolled the ganache in cocoa powder and a crushed Hershey chocolate bar. Instant truffles! I love when mistakes work out.
Chocolate Ganache Truffles
2 ounces bittersweet chocolate
1/4 cup heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon espresso or mocha powder, optional
Chocolate Almond Truffles
1/2 cup ground almonds
1 teaspoon vanilla extract
1/2 teaspoon cocoa powder
Whatever you fancy rolling the truffles in (cocoa powder, confectioners’ sugar, toasted chopped nuts, coconut, ground chocolate bars, etc.)
Place the chocolate, heavy cream, and sugar in a small microwave-safe bowl. Cook on high power until mixture is warm to the touch, about 20-30 seconds. Whisk until smooth and place bowl in the refrigerator to chill for about 30 minutes or until firm enough to scoop out and roll into balls.
Use a melon baller or a teaspoon to scoop out ganache and roll into balls. Roll in desired topping. Eat for breakfast, preferably with white wine, cheesecake, and somebody you love.
Tip: Store truffles in the refrigerator to keep firm.
Source: Idea from Joy of Baking.