Ingredients
- 8 oz / 227g semisweet or dark chocolate (depending on your taste) finely chopped
- 2/3 cup / 150g heavy whipping cream
- 1 Tbsp corn syrup optional, but makes the truffles shiny
- Pinch kosher salt
- 4 Tbsp / 56g unsalted butter room temperature
- 2 Tbsp liqueur or liquor* rum, whiskey, Amaretto, Cointreau, Chartreuse, Aperol, etc.
Instructions
- Place the chocolate in a large bowl.
- In a small saucepan, bring the cream, corn syrup and salt to a simmer. Pour the mixture over the chocolate and swirl the bowl to make sure all the chocolate is covered in the hot cream. Let sit 1 minute.
- Gently whisk the chocolate mixture from the middle of the bowl, gradually combining until smooth. Pro Tip: By whisking from the middle, your ganache is less likely to break, since you are gradually emulsifying the chocolate and liquid together.
- Once the ganache is smooth, add the butter one tablespoon at a time and whisk until combined. Add the liquor*.
- Pour the ganache into a shallow pan, cover and allow to come to room temperature, about an hour but it can take longer if it is warm.
- Using a #100 portion scoop (2 tsp) divide the ganache and set on a parchment lined baking sheet. Refrigerate until the ganache is firm, about an hour.
- Once the ganache is chilled, roll them into smooth balls. You can do up to this step, cover tightly with plastic wrap and refrigerate for a few days or freezer for a couple of weeks.
- When ready to serve, bring to room temperature and dip in cocoa powder. Serve at room temperature!
Notes
*if you want to use extract instead of alcohol, add it 1/4 tsp at a time and taste until you are happy with the flavor. The extracts are more intense, so require less.
Tried this recipe?Let us know how it was!
