Ingredients
Scale
- 1 1/2 c. 60% bittersweet chocolate pistoles
- 1 c. heavy cream
- chopped almond, coconut, graham cracker
Instructions
- 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.
