5.0
(31)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Finely chop the chocolate and place it in a large heat-proof bowl. Add the cream.
Step 2
Fill a small pot with 2 inches of water and bring to a boil over high heat. Reduce the heat to low.
Step 3
Place the bowl on top of the pot making sure the bowl isn’t touching the water. Stir frequently until the chocolate is melted and the mixture is smooth, fully combined, and glossy. Remove from the pot and stir in the vanilla. Pour the ganache into a loaf or small baking pan.
Step 4
Chill for about 1 hour or until the ganache is firm to the touch but your finger can press into it without much force. (It should feel like playdough.)
Step 5
Line a plate or small baking sheet with wax or parchment paper.
Step 6
Scoop the chilled ganache into 1 to 2 teaspoon-sized portions. Roll between your palms to create a ball and place on the paper. (If your hands are naturally warm, it may help to wear nitrile or latex gloves when shaping the ganache.) Roll each ball into the coating of your choice and return to the fridge to chill until firm, at least 30 minutes. Truffles can be stored in an airtight container in the fridge for up to 2 months.
Your folders
cooking.nytimes.com
5.0
(318)
Your folders
bonapeti.com
3.0
(1)
25 minutes
Your folders
taste.com.au
3.0
(1)
2 minutes
Your folders
cookingclassy.com
3 minutes
Your folders
cookingclassy.com
Your folders
thefivedollarfoodie.com
5.0
(1)
120 minutes
Your folders
taste.com.au
4.7
(36)
Your folders
sugarspunrun.com
5.0
(2)
5 minutes
Your folders
bettycrocker.com
4.5
(156)
Your folders
tasteofhome.com
4.3
(18)
Your folders
beyondfrosting.com
2 minutes
Your folders
amandascookin.com
5.0
(4)
Your folders
taste.com.au
5.0
(1)
Your folders
taste.com.au
5.0
(1)
Your folders
cooking.nytimes.com
4.0
(56)
Your folders
bbcgoodfood.com
5 minutes
Your folders
countryliving.com
4.5
(10)
Your folders
readyseteat.com
Your folders
marthastewart.com