-16 oz semi-sweet chocolate {roughly 2 2/3 cup}**
-1 cup heavy whipping cream
-1/2 cup butter
-3/4 cup semi-sweet chocolate chips
-1 TBSP shortening
How to make chocolate ganache
Pour your chocolate into a medium sized mixing bowl and then set it aside.
In a small saucepan melt your butter over medium heat. Add in the cream when the butter is almost completely melted.
Turn the heat up very slightly and while using a whisk, stir constantly but gently until the mixture barely comes to a boil.
Pour the heated mixture over the chocolate and begin stirring, combining the chocolate with the butter and cream mixture. After about a minute or two the chocolate should be completely melted and smooth. It’s ganache!
Pour the ganache into a small Tupperware bowl with 3”-4” sides (or tall sides).
Place in the fridge until it’s solid.
How to make dipping chocolate
Combine your ingredients in a small bowl with deep sides. Microwave on high for 1 minute.
Stir gently and then microwave for another 15-45 seconds until the mixture has melted completely and is smooth.
If you’re adding white chocolate place ¼ cup of white chocolate chips in a small ziplock bag and microwave for about 1 minute until melted. Snip a tiny corner off of the bag for piping.
How to make dark chocolate truffles.
Put a plate or a quarter sized cookie sheet in the freezer for a few minutes. Then take it out and cover it with parchment paper.
Using a melon baller, scoop out balls of the hardened ganache.
Try to keep the balls as round as possible but know it’s okay if they aren’t because the dipping chocolate will help to hide imperfections.
Don’t let the ganache warm up too much, so try to work in small batched of about 7 or 8 truffles at a time.
There is no amazing way of dipping them- the shortening will thin the chocolate out a bit, so it will be easier. I used my fingers and dipped the flat side of my truffles first, then rotated it around in the chocolate. Don’t worry- any imperfections will be hidden when you drizzle chocolate on top (or sprinkle with candy, sprinkles, etc.) Mine were not perfect, so I went ahead and let my husband know they were Artisan Truffles. 😉
Transfer dipped truffle to chilled plate/ tray. Working in batches of 7-8 truffles, like I mentioned above, dip truffles, set on the chilled tray, then when they’re all dipped, add sprinkles and/or chocolate drizzle on top.
Cool completely and ENJOY!
Once you have a batch of truffles coated in chocolate, you can drizzle more chocolate on top, or top with sprinkles, etc! Have fun with it!
I alternated white chocolate with more dark chocolate. Yum. The somewhat bitterness of the ganache inside balances out the sweetness of the dipping chocolate which makes it AMAZING.