Chocolate Ganache / Truffles

 

Ingredients:

• 3 cups bitter sweet choc melts
• 100mL fresh cream
  • crushed wafer crackers
  • raisins
  • chocolate cake
  • cocoa powder
  • green tea powder
  • powdered sugar

 Instructions:

1. In small saucepan, heat the cream to almost boiling.
2. Remove from heat.
3. Stir the chocolate into the cream.
4. Stir/fold until the chocolate is all melted and is mixed evenly with the cream.
5. Let mixture cool (if the weather’s warm, cool over a bowl of ice) to a firmer pastey-dough-like texture.
6. Mix in crushed wafers/raisins/nuts etc. or leave it as is.
7. Spoon mixture onto small pieces of clip wrap and shape into balls.
8. Put the truffle balls into the fridge and leave for about 1 hour.
9. Take out the truffle balls and coat in cocoa power/green tea power/powdered sugar etc.

 Notes/Alternatives:

• while the mixture is still melty, you can dip nuts/cubes of cake/cookies in it, then let them set in little patties
• fill little patties with a little bit of crushed biscuit/nuts/cake/raisins etc. then spoon the chocolate over the top