ST. LOUIS —
CHOCOLATE GANACHE TRUFFLES
8 oz. dark chocolate – use at least 64% chocolate and the best quality chocolate you can find
½ cup heavy cream
Valentines themed sprinkles
Cinnamon sugar + chipotle
Coarsely chop the chocolate into small pieces and place into medium bowl.
Heat the cream in a small saucepan over medium heat until just boiling. Pour the hot cream over the chocolate and let sit for about 10 minutes. Stirring too early can make the ganache grainy.
Whisk until smooth and shiny, breaking up any pieces and emulsify the chocolate and cream.
Let ganache cool completely in the refrigerator for about 1 hour or until thick enough to scoop.
Use a portion scoop to make small balls and form into a ball by rolling in your hands. Roll truffles in the desired coating.
Store in air-tight container in the refrigerator.