Chocolate Ganache Truffles
I had leftover ganache from something I made the other day so I indulged in a few truffles. I tripple rolled them first in honeycomb I had also made the other day, then in cocoa powder, and last in ground candied hazelnuts, one of my favouriote things to have on hand in the kitchen.
My leftovers only made a few but her is a recipe to make more. You should keep them in the freezer as the ganach is rather soft. You can eat them straight from the freezer or leave out for 5 minutes before serving.
2/3 cup cream
2 Tablespoons butter
6 OZ dark chocolate, chopped
Bring the cream and butter to a simmer in a small pot.
Add the grated chocolate, remove from heat and stir until melted.
Pour into glass bowl and refrigerate until set.
1 cup crushed or ground honeycomb
1 cup dark cocoa powder
1 cup hazelnuts
2 tablespoon sugar
Combine hazelnuts and sugar in a skillet, cook over medium heat until caramelized shaking the pan or stirring to prevent burning. Cool and chop to desired texture with a knife or in the food processor.
Have three plates ready, one with each of the coatings.
Once the ganache is chilled well remove from the fridge and working quickly scoop it out with a small ice cream scoop (1 tablespoon size).
Drop the ganache truffles into the honeycomb first and roll it around to coat, then the cocoa, lastly into the ground nut mixture. Roll the truffles around to coat them well. You can press them into the coating and reshape into balls by rolling between the palms of your hands. Truffles traditionally are not evenly round, intended to resemble the real truffles that are so prized in European cuisines.
Keep in the freezer until you serve them.