Cooking with Hart Recipes

Ingredients

285 g / 10 oz dark chocolate melts (chocolate chips, or chocolate block coarsely chopped)
▢2 tbsp (30g) unsalted butter
▢1/2 cup (125ml) cream (full fat, not low fat, not whipped)
Coating ideas (each enough to coat 24 truffles)
▢1/2 cup desiccated coconut
▢1/4 cup unsweetened cocoa powder (Dutch Processed is darker, looks "posh")
▢1/2 cup crushed peanuts (small, so can stick)
▢1/3 cup sprinkles or similar
▢1/4 cup icing sugar / powdered sugar

Ingredient units

Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.
Rolling the Truffle Balls
Place cocoa / coatings of choice in a small bowl or plate.
Remove Ganache from fridge. The chocolate mixture should be firm - softer than cold butter but harder than peanut butter.
Get an ice pack or bag of frozen peas from the freezer and place on the bench. Cover with a couple of paper towels. ("Freezer Pack").
Scoop up a tablespoon (using tablespoon measure), then use a teaspoon to scoop the mixture out into your hands (see video). Roll into ball then place on chilled plate. Repeat with remaining chocolate mixture, chilling hands on Freezer Pack as needed.
Once all balls are rolled, roll in cocoa or Coatings of choice. Serve at room temp so the chocolate is beautifully creamy inside!