Um, yeah… I’m not sure if I need an introduction to this one. I really just recommend skipping ahead to the recipe and starting to make this ASAP because it takes a little while to chill between making the ganache and rolling the truffles. Let’s just say there was only about an hour between me reading the recipe in Edible Santa Barbara and starting to melt some chocolate (I was covered in dirt from the garden and had to shower… otherwise the time lag would have been zero). I recently gave up any semblance of self-control when it comes to chocolate confections. Two weeks ago it was chocolate peanut butter cups and last week it was chocolate truffles. Please feel free to send me more suggestions so I’m not forced to make these truffles over and over and over and over and over… again.
Chocolate Ganache Truffles (from Edible Santa Barbara with a few minor tweaks)
5 ounces dark chocolate (recipe suggests 50-60% cacao, I used 80%)
3/4 ounce butter
1/3 cup milk (recipe prefers cream… probably helps the structural integrity a bit)
2 teaspoons honey
1/4 teaspoon vanilla extract
Cocoa powder to coat the truffles… maybe 1/2 cup?
1) Chop up the chocolate into chocolate chip-sized pieces to help them melt faster. It will be about a cup of chocolate. Cut the butter up and add it to the chocolate.
2) Mix the honey, vanilla extract, and milk or cream in a small sauce pan.
Now do only 3a OR 3b:
3a) Original instructions: heat milk/honey/vanilla to a boil and pour over chocolate/butter pieces in a heat-proof bowl. Let sit until chocolate has melted (1-3 minutes?). Then stir it all to combine. It may look grainy, but keep stirring until the chocolate and milk mixture is perfectly smooth. Blenderize if all else fails. You just made chocolate ganache the traditional way!
3b) The way I did it: heat the chocolate/butter in a heat-proof bowl in an inch of water in a large pot (a double-boiler would be better, but I don’t have one of those) with heat on low. Keep stirring the chocolate until it is mostly melted, at which point you can move the bowl to the counter ON A FABRIC THING (like a pot holder or dish rag) and continue mixing until the chocolate is all melted. Bring the milk/honey/vanilla mixture to a simmer and pour over the chocolate. Then stir it all to combine. It may look grainy, but keep stirring until the chocolate and milk mixture is perfectly smooth. Blenderize if all else fails. You just made chocolate ganache a weird way!
4) Let the ganache cool in the bowl for either 24 hours at room temperature, which worries me because of the dairy, or 1-2 hours in the fridge. To speed the cool-down time further, float the bowl of ganache in a larger bowl of ice water before putting it in the fridge.
5) When the ganache is pretty darn firm, form balls of it one by one and roll in the cocoa powder to coat. You will have to work fast so the ganache doesn’t melt.
6) Eat immediately. Or, cool down in the fridge again and re-roll in cocoa powder before serving, as the humidity in the fridge will “melt” the cocoa. The original instructions suggest keeping the truffles in the fridge in a covered container to minimize humidity only as a last resort. I think this is code for: invite your friends over and enable them into a chocolate-induced coma! And believe me, I did my share, giving chocolate truffles to no less than 3 friends (in addition to Peter).