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Chocolate Ganache Truffles
Rich, silky chocolate truffles made from a classic ganache. This recipe shows the exact 2:1 chocolate‑to‑cream ratio for perfect truffles, with tips for chopping, melting, chilling, and coating.
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Critical Success Points
- • Chop chocolate into uniform pieces.
- • Heat cream to a gentle simmer without boiling.
- • Let hot cream sit on chocolate for 5‑10 minutes before stirring.
- • Whisk until the ganache is completely smooth.
Safety Warnings
- • Hot cream can cause serious burns – handle the pot with a pot holder.
- • Use a steady hand when chopping chocolate with a serrated knife.
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