- 8 ounces semi-sweet chocolate chopped into small pieces. I used Ghirardelli chocolate chips.
- 4 ounces bittersweet chocolate chopped into small pieces. I used a 4 ounce bar of Ghirardelli 60% Cacao.
- 2/3 cup heavy whipping cream
- 4 tablespoons unsweetened cocoa
- Line a cookie sheet with parchment paper and set aside.
- Add the chocolate to a medium size bowl and set aside.
- Add the whipping cream to a small bowl and microwave until very hot, but not bubbling, and remove from microwave.
- Pour the whipping cream over chocolate, and allow to set for 5 minutes. Stir until smooth. You have now made chocolate ganache. Refrigerate until ganache is firm but not hard, about 1 hour.
- Spoon tablespoons of the ganache onto the lined cookie sheet, spacing them apart. I got too happy as you see in the picture above and used a cookie scoop which was actually too big. Therefore, I had to re-portion the size of the balls when I removed them from the refrigerator. Refrigerate for approximately 15 minutes until slightly firm, yet pliable.
- Using your hands, gently roll the ganache into balls. Place the cocoa in a small bowl and gently roll each ball in the cocoa.
- You have now made truffles!
- Transfer the truffles to mini paper holders if desired. Place truffles in an airtight container and refrigerate.
- Remove truffles from refrigerator one hour before serving. You want them to be slightly firm yet creamy when serving them.
- Refrigerated truffles will stay fresh for up to 1 week.
- Other options for truffle coatings are powdered sugar, nuts or your favorite coating.
- Actual yield depends on size of balls. My yield was 20 because I actually made mine a little bigger than most truffles are.