Use this basic recipe to make truffles, as a filling for brownies, as a base for hot chocolate or anything else you can think of.
- 12 ozs semi-sweet chocolate, chopped
- 12 ozs heavy cream, heated to scalding
- 2 ea egg yolks
- 2 Tbsp. cognac or flavored spirits, optional
- Place chocolate, egg yolks, and cognac in a large food processor with a blade attachment. With the motor running, slowly add hot cream into the pouring tube. Process for one minute or until completely smooth. Transfer mixture to a bread loaf pan lined with non-stick foil. Refrigerate until firm.
- The hot cream does double duty here. It melts the chocolate and cooks the egg yolk. the yolk adds extra richness.
Chocolate Truffle Squares
- 3 cups prepared [url href=”https://www.littlerustedladle.com/chocolate-ganache/”]chocolate genache, see recipe here[/url]
- 1/4 cup ea. various coatings like cocoa powder, coconut, freeze dried raspberries or melted chocolate
- Prepare ganache recipe per directions for Chocolate Ganache above. Freeze until firm. Remove foil from pan and place on a cutting board. Using a pizza cutter, cut into 1″ strips. Cut crosswise again into 1″ strips to create 1″ squares. Carefully transfer squares to bowls of coatings(coconut, cocoa powder, melted chocolate, chopped nuts, etc.) and gently roll until completely covered. place single layer in a 8″ square baking dish. Refrigerate until ready to serve. Transfer truffles to a serving plate and serve.
- For a stiffer ganache, reduce cream by 1/4 – 1/3 of a cup.
- For an exotic flavor, combine 1 Tbl. of chopped fresh basil and 1 tsp. curry powder to 1 cup of sweetened toasted coconut. Toss to coat. Roll ganache squares into coconut mixture.
- Crush freeze dried raspberries into a powder. Roll ganache squares into raspberry powder.