Day 14: Chocolate Truffles
Today marked my first day ever making truffles! They’re definitely not hard to make, but they’re super messy! The longer you leave them in the fridge the less messy they will be, but they’ll still stick to your hands no matter what. For the toppings, roll them in ANYTHING! We used cocoa powder, walnuts, sprinkles, mini m&ms, mini chocolate chips, melted chocolate, PB chips…GO CRAZY! Definitely one of my favorites of the 25 days of baking for sure. Just remember: no matter how bad you want them, be sure to let the chocolate sit in the fridge for at least 4 hours and if you’re super patient overnight would be even better! Rolling ganache in a ball is near impossible if it’s not solid enough. We learned the hard way…
– 2 cups bittersweet chocolate baking chips (or 12 oz. in bar form)
– 1/3 cup heaving whipping cream
– 6 tablespoon unsalted butter
1. Put cream in small saucepan and bring to a simmer.
2. Then cut up butter into small pieces and add to the cream. Stir until melted.
3. Add chocolate and stir until melted and smooth.
4. Remove from heat and pour into a shallow bowl. (the more shallow, the quicker it’s ready!)
5. Get to room temperature, cover and refrigerate mixture for 4 hours.
6. Use an ice-cream scooper and roll mixture into small balls.
7. Roll them in whichever toppings you choose. I used sprinkles, m&ms, chocolate chips, etc.
I put mine back in the refrigerator because I also rolled some in melted chocolate, that way they could set a bit. But you can enjoy immediately if you so choose!