Thursday, September 16, 2010

Chocolate Truffles

The first of two birthday desserts that I'm bringing into work tomorrow. Both of these desserts are gluten-free as well, as one of our new interns is gluten-intolerant and I wanted her to be able to join in the festivities. Here is the first recipe, from Simply Recipes


I rolled some in cocoa powder, some in toasted coconut, and some in chopped toffee bits. You could also roll them in chopped toasted nuts.


8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
1/2 cup of heavy whipping cream
1 teaspoon of vanilla extract

Method

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer.

2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth.

3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.**

4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

** Note: I chilled my ganache in the fridge overnight, and it was too hard to roll into balls the next day. I had to leave it out to soften at room temp for about an hour before I could roll out balls. I also rolled the balls in the toppings right away and THEN put them back in the fridge to chill overnight again.

Makes 30-40 chocolate truffles.

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