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1
Finely chop the chocolate and put in a bowl.
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2
An aluminum bowl is recommended because it conducts heat efficiently.
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3
Heat the heavy cream over low, and turn off the heat just before boiling.
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4
Add into the chopped chocolate and mix well with a whisk.
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5
Don't boil the heavy cream.
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6
When the chocolate melts, add margarine and melt.
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Cool in the refrigerator for 1 hour.
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8
This is the ganache mixture.
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9
Variations: Add the ingredients listed as [A] into the mixture before cooling in the refrigerator if you like.
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10
This is optional.
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11
Tip: Finely chop walnuts, nuts or cookies before adding them.
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12
Put in as much as you like.
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13
When the ganache mixture cools down, shape into 10 g balls.
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14
Dust the ingredients listed as [B] on the ganache balls.
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15
The photo shows the ganache coated in cocoa powder.
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16
This is a powdered sugar version.
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17
This is a finely chopped chocolate version.
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18
Coat with chocolate if you like.
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19
Put the finely chopped chocolate in a bowl over a hot water bath to melt.
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20
Drop a ganache ball into the melted chocolate.
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Skewer the ball and stick it down in a foam board to rest and harden.
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22
You can make different kinds of truffles if you change the combination of the filling and coating!
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23
You could vary by using white chocolate
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24
Check this recipe too.
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25
Easy Chocolate Drop Cookie,
