Truffles and Ganache

I made truffles with a simple ganache recipe I saw on 5 minute fix this weekend. These truffles are simply a chilled ganache rolled in toppings such as crush walnuts, cocoa powder, or sprinkles. The ingredients are simple: equal parts chocolate and heavy cream. I've used both 60% & 54% chocolate, both were delicious.

Ganache Instructions:
- Scald heavy cream by heating it on low heat until small bubbles roll up around the sides of the cream, but it doesn't come to a rolling boil.
- Melt chocolate in a double boiler on medium/low. If you don't have one (I don't), just pour water into a pot and fill it partially with water, then put a glass mixing bowl that fits on top of the pot. You can also use this bowl for mixing and have one less dish to wash.
- Take the chocolate off of the heat once it's fully melted and pour in the scalded milk in three parts, folding it in between pours.
- Mix the chocolate and cream till they're fully mixed an you have a shiny emulsion.

This ganache recipe can be used for... anything you use ganache for.

Truffle Recipe:
- Chill bowl of ganache in the fridge until it's thick and hard, but still slightly moldable.
- Scoop out balls of chocolate with a cookie dropper onto a cookie sheet with parchment paper on it.
- Chill chocolate in fridge for about ten minutes.
- Roll chocolate between palms until they're smooth and round, then roll them in toppings.
- Re-chill chocolate and enjoy!

You can also dip the rolled truffle in melted chocolate (with no cream!) for a chocolate shell. : )