In addition to the mini apple pies, I also made some truffles. And, they were surprisingly easy. Remember the first time you made chocolate covered strawberries after the countless times you bought them and paid a ridiculous amount, and you were thinking to yourself, “why the hell didn’t I do this a long time ago”? Well, it’s kind of like that with truffles. They are pretty easy, but super costly, so if you’re in the mood for truffles, just make them!
Here’s what you need:
- 1/3 cup cream
- 14 ounces white chocolate, chopped
- 1 tablespoon butter
- 8 ounces dark chocolate, chopped
- 1/2 cup coconut, toasted and finely ground
- 1/2 cup pecans
- 1/4 cup confectioners sugar, sifted
Start with the white chocolate and cut it into pieces:
In one pot, warm the heavy cream over very low heat. Then, in a double boiler, add the white chocolate. Then, pour in the hot cream.
Whisk until all of the chocolate has melted. Then, add the butter and whisk until the mixture is smooth.
Cover the ganache with plastic wrap. Make sure to press the plastic wrap into the bowl right on top of the ganache to avoid developing a film. Refrigerate the ganache for about 1 to 2 hours, just enough to be able to form it into balls.
Once it’s been in the fridge long enough it will look something like this:
Use a tablespoon or small scoop to measure even amounts of ganache into small balls. Or if you’re anything like me, just be happy you formed some sort of ball even though they are in no way uniform. Put the balls on a parchment or silicone mat lined sheet tray. Refrigerate for 1 hour to firm up before the next step.
While you’re waiting for everything to firm up, you can prepare the toppings (except the chocolate). Put the coconut and pecans into little bowls to roll the truffles in. Or, you can get creative and come up with other toppings too. Put the confectioners sugar in a sifter to sift over the tops of the chocolate.
Once the little balls are firmed up and ready, cut up the chocolate and melt it in a double boiler.
Then, dip each ball in the melted chocolate (2 forks make it easier to fish out dipped chocolate balls).
Set them down for just a little bit (like 20 seconds) and then roll them around in the toppings.
Then put them on a wire rack over a parchment lined tray to dry.
So what do you think?