Chocolate Ganache Truffles
- 1 cup heavy cream
- 12 ozs good quality semisweet or bittersweet chocolate, chopped*
- 1/2 cup good quality unsweetened cocoa powder (Ghiradelli, Guittard, or Scharffen Berger)
- 2 tbsps good quality sweetened cocoa powder (Ghiradelli, Guittard, or Scharffen Berger)
Butter an 8” square baking pan (or line with non stick foil for easier removal).
Put chopped chocolate in a large mixing bowl. Heat cream in a saucepan until it steams and comes almost to a boil. (If boiling point is reached, remove from heat and wait two or three minutes before proceeding). Pour hot cream over chocolate and whisk until chocolate is fully melted and incorporated into cream. Pour into prepared pan.
Chill until solid all the way through, 2 to 3 hours. Combine cocoa powders in a large zip-lock bag. Cut ganache into ½ to ¾ inch cubes using a sharp knife. For smooth cuts, dip knife blade in hot water and dry between cuts. Shake ganache squares in bag of cocoa powder to cover. Remove from bag with slotted utensil and serve immediately or store covered in refrigerator for up to one week. Shake in closed container to re-coat with cocoa, as necessary.
* Guittard makes 61% semisweet or bittersweet chocolate wafers available in 1 pound boxes that require no chopping