Initially, I had created this ganache recipe to top some chocolate cupcakes that I had made. The problem was that this recipe makes far more ganache than is needed for 15 cupcakes (yeah, I know, that’s an odd number of cupcakes, but that story will have to wait for another post). Since I do not like any product of my hard labor to go to waste, I decided to refrigerate the left over ganache and make truffles! Once the ganache had chilled, I employed Alainna to help me with the rolling. That didn’t work out so well – she was much more interested in eating the truffles I had rolled, than helping roll her own.
Being that Halloween is nearly here, I scoured my pantry for anything orange, black, purple, or lime green to coat these truffles in. I sat out a few kid-friendly toppings, like jimmies; nonpareils; and sparkling sugar. The topping I was hoping would work the most, the orange sparkling sugar, ended up ‘disappearing’ into the truffle. I was not too pleased with this since I had dumped half a bottle of India Tree orange sparkling sugar into a bowl, but at least I learned my lesson fast. Next up, the orange and black nonpareils; this topping worked really well. The kids liked the Halloween colors, and I was happy because you could actually see them. I rolled about half of the truffles in the nonpareils and the other half in a Halloween jimmies mix that I had on hand.
The kids, especially Alainna, could not get enough of these truffles. Shayne preferred these truffles without the outer topping, and I have to say, I agree with him. The outside layer added a crunch, but it was not the type of crunch you want as an adult. I would have preferred for these truffles to be coated in flaked coconut; finely chopped nuts; confectioners’ sugar; cocoa powder; or crushed toffee.
What I love about this recipe is that it is extremely versatile. Just create the base of the truffles (the chocolate and the cream) and you can add any flavorings and toppings you wish. If you were making these truffles for adults, you could certainly omit the vanilla extract and add in 1-2 tablespoons of your favorite liqueur – raspberry or orange flavors would be particularly complimentary to the silky chocolate.
- 12 oz semi-sweet chocolate chips
- ¾ C heavy cream
- 1 tsp vanilla extract
- In a medium sauce pan, heat cream over low heat until it simmers
- Remove cream from heat and stir in vanilla extract
- Place chocolate chips in a medium bowl; cover chocolate with cream mixture
- Allow the mixture to stand for 3 – 5 minutes; the cream will melt the chocolate
- Stir mixture until smooth; cover and refrigerate for at least one hour
- Scrape cold chocolate by using a melon baller or tablespoon
- Quickly shape chocolate into balls
- Roll formed chocolate into desired toppings
- Refrigerate for 30 minutes to an hour until set
- Allow truffles to sit at room temperature for 10 minutes before serving to take the chill off