♦ When you stir together the chopped chocolate and the cream, do not use a whisk, as it will incorporate air into the mixture and make the truffle filling crumbly instead of smooth. Be sure to use a rubber spatula to stir.
♦ Make sure that the chocolate is chopped finely so that it melts evenly and completely in the cream.
♦ Ensure that the butter is at room temperature so that, again, it melts evenly and completely into the chocolate mixture.
♦ Work quickly with the ganache when shaping and dipping them, making sure that they do not get too warm and lose their shape.
♦ If you want to make rum, whiskey or any other alcohol-flavored truffles, replace 1-1/3 tablespoons of the cream with the liquor or brandy of your choice.
¼ cup heavy cream
5 ounces bittersweet chocolate, finely chopped
1 tablespoon butter, softened
1. Heat the cream until it just comes to a boil, add the chopped chocolate, and remove the saucepan from the heat.
2. Stir the mixture with a rubber spatula until the chocolate is completely melted.
3. Stir in the butter until the ganache is smooth.
4. Put the ganache in a bowl and cover with plastic wrap, ensuring that the plastic makes contact with the entire surface of the ganache.
5. Refrigerate at least one hour (or overnight) until the ganache is set.
6. To form the truffles, use a melon baller to scoop the ganache into a ball and place on a wax paper-lined baking sheet.
7. Finish the truffles by dipping in your ingredient of choice. If dipping in chocolate, place the balls of ganace in the refrigerator or freezer for at least one hour or until thoroughly chilled before dipping.