rich chocolate truffles

  • 1 x quantity dark chocolate ganache, cooled (SEE LINK TO RECIPE IN STEP 1)
  • Dutch cocoa, for dusting
  1. Prepare one portion of dark chocolate ganache. Refrigerate the ganache for 3 hours or until completely set.
  2. Roll heaped teaspoons of the ganache into balls and place on a tray+. Dust with cocoa to coat++. Store truffles in the refrigerator and remove 5 minutes before serving. Makes 45

+ It helps to regularly wash your hands in cold water when rolling the truffles.

++ Keep truffles refrigerated, between sheets of non-stick baking paper, in an airtight container for up to 1 week.

RATE THIS RECIPE:
Reader ratings (3.67) 321501

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox