Once done, the ganache is poured into a shallow pan and stuck in the fridge for a few hours, until firm. When in fridge, the ganache transforms and is no longer pourable, but rather can be scooped into a firm, fudgy ball. The ball is then rolled in cocoa powder which helps it contain its border, and you have your truffle.
Basic ratio: 170 grams chocolate (this could be chips or chopped bar chocolate). The chocolate can be semisweet, dark, milk, white or caramelized white.
1 cup heavy whipping cream
1/2 cup cocoa powder, for rolling
This ratio will yield about 15 heaping teaspoon-sized truffles.
There are three vehicles for jazzing things up:
Mix something into the chocolate: This is a good place to add something creamy and/or thick, like nut butter or jam, or something textural, like chopped toasted nuts or shredded dried coconut. For every 170 grams of chocolate, use two to three tablespoons of add-ins.
Steep something in the cream: To go a step further, you can add fragrant ingredients such as fresh mint leaves, lemon or orange zest, lavender buds, Earl Grey or green or chamomile tea, chopped pistachios, a dried or fresh chili, vanilla beans, whole spices like cinnamon sticks, a knob of ginger or lemongrass, a heaped teaspoon of espresso or matcha powder, extracts or flower waters—to the pot with the cream. Then bring to a simmer (stirring well if you have added a powder). Once done, remove from heat and let it sit for at least 15 minutes. Fish out the flavorings and once again bring the cream to a vigorous simmer and then pour over the chocolate.
Roll creatively: Cocoa powder is traditional and great— but should you want to branch out, try finely chopping a contrasting chocolate (say, white chocolate for dark chocolate truffles) and roll the truffles in that. Or use crushed nuts, toasted seeds, toasted shredded coconut, or flavored sugars.
Here are a few ideas to get you going:
• Semisweet chocolate + fresh mint leaves steeped in
cream + rolled in cacao nibs
• Dark chocolate + chilli + lemongrass + cream + rolled
• Milk chocolate + tahini + cream + rolled in toasted
• White chocolate + tiny splash of rosewater + cream +
crushed toasted pistachios