Ganache truffles

Ingredients:

Chocolate truffles

• 2 cups whipping cream
• 450 g dark chocolate, chopped

Cognac truffles with pistachios

• Brandy
• Chopped pistachios for garnish

Orange truffles

• Orange liqueur
• Candied orange peel for decoration

Truffles in dark and white glaze

• White chocolate, melted
• Dark chocolate, melted

Preparation:

1. Heat the cream until it just begins to simmer, then pour it over 450g of chopped chocolate. Let the mixture sit for a minute, then gently stir with a spatula, starting from the center and moving in a circular motion, until the chocolate is completely melted and the ganache is smooth. Divide the ganache into small bowls and add desired flavorings, following the proportions described below. Cool completely before shaping the truffles.
2. To prepare trufflesUsing a small ice cream scoop or teaspoon, scoop about 15 grams of ganache and roll it between your palms to form a truffle. Place the truffles on a parchment-lined baking sheet and refrigerate until ready to decorate.
3. Top the truffles with your desired toppings (listed below) or dip them in melted chocolate with a fork, shaking off any excess, and place them on a wire rack set over a parchment-lined baking sheet. Refrigerate the truffles until the chocolate hardens, then store them in a cool place.

4. Cognac truffles with pistachios

   
   Stir a little brandy (about 1 tsp per 1/3 of the ganache) into the still warm ganache, when it has set, form into truffles and roll them in chopped pistachios.
   
   

   Orange truffles

   
   Stir a little orange liqueur (about 1 tsp per 1/3 of the ganache) into the still warm ganache, once it has set, form the truffles, then dip them in melted dark chocolate and place small pieces of candied orange peel on top while the chocolate is still warm.
   
   

   Truffles in dark and white glaze

   
   Dip the truffles in melted white chocolate, then drizzle with melted dark chocolate. Or dip the truffles in dark chocolate and drizzle with white chocolate.