When life gives you leftover ganache, you make truffles. Duh!
Earlier this week, I posted on chocolate ganache cupcakes. The original recipe was intended for a cake. But, last minute I decided to convert them into cupcakes. I’m really good at throwing myself for a loop. So I used a lifeline and phoned a friend, aka my sister. (We’re gonna own a bakery together one day; she just doesn’t know it yet.) After consulting with her, we decided it would be best to fill these suckers. Next thing you know, the cupcakes are filled, and I have a ton of ganache leftover. (In case you were worried, I tweaked the recipe for the cupcakes so that you wouldn’t have this same unfortunate problem.)
I’ve said it before—nothing goes to waste in this house. Prime example. So I stuck the ganache in the fridge until I could figure what to do with it. A couple light bulbs later, and you can guess what happened. Chocolate truffles were born. Scoop it. Roll it. Eat it. That was easy. So easy I felt like a fraud.
- 1 1/2 c. 60% bittersweet chocolate pistoles
- 1 c. heavy cream
- chopped almond, coconut, graham cracker
- In a 2-quart, heavy-bottomed saucepan, bring the cream to a light simmer over medium heat.
- Meanwhile, measure the chocolate and place it in a heat resistant bowl.
- Once the cream reaches a light simmer, pour it over the chocolate. Wait about 10 seconds for the cream to work its way into all of the crevices of chocolate, then whisk to combine.
- Let the ganche cool for 10 minutes before placing in the refrigerator until chilled, about 2 hours.
- Meanwhile, chop toppings for truffles. Don’t feel limited to almond, coconut, and graham cracker—that’s all I had lying around.
- Using a mini ice cream scoop, scoop ganache and roll into ball with hands. Time to get messy.
- Coat truffle in topping and place in mini cupcake liner. (A tiny bit of sea salt added to one or all of the toppings is quite nice. Just saying.) Refrigerate until serving.