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73 Ratings

5 star values:

                                  16

4 star values:

                                  26

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  2

Martha Stewart Member

Rating: Unrated

02/26/2017

                The butter separated from the chocolate while chilling....help!

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Gallery

Recipe Summary

Yield: Makes about 5 dozen

Ingredients

Ingredient Checklist

28 ounces semisweet chocolate, finely chopped

3/4 cup heavy cream

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 tablespoons liqueur, such as Cognac, Grand Marnier, or Poire William (optional)

Best-quality cocoa powder

Gallery

Recipe Summary

Yield: Makes about 5 dozen

Recipe Summary

Yield: Makes about 5 dozen

Recipe Summary

Yield: Makes about 5 dozen

Yield: Makes about 5 dozen

Makes about 5 dozen

Ingredients

Ingredients

  • 28 ounces semisweet chocolate, finely chopped
  • 3/4 cup heavy cream
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 tablespoons liqueur, such as Cognac, Grand Marnier, or Poire William (optional)
  • Best-quality cocoa powder

Directions

Make the ganache: Place 16 ounces of chocolate and the cream in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Add butter and Cognac and stir until combined.

Pour into an 8-inch square baking dish. Cover with plastic wrap, and refrigerate until the mixture is very cold and set, but still pliable, about 2 hours.

Melt remaining 12 ounces chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Let cool to room temperature.

Line two baking sheets with parchment paper; set aside. Using a 1/4-ounce ice cream scoop, drop ganache onto one of the prepared baking sheets. Chill 10 minutes.

Coat the palm of one of your hands with about 1 tablespoon of the melted chocolate. Roll balls, one at a time, between your palms until evenly coated with chocolate. Roll in cocoa powder to coat. Transfer to second baking sheet. Repeat with remaining balls, coating your palm with more chocolate as needed. Chill until ready to serve.

Reviews (1)

Add Rating & Review

73 Ratings

5 star values:

                                  16

4 star values:

                                  26

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  2

Martha Stewart Member

Rating: Unrated

02/26/2017

                The butter separated from the chocolate while chilling....help!

Reviews (1)

Add Rating & Review

73 Ratings

5 star values:

                                  16

4 star values:

                                  26

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  2

Add Rating & Review

73 Ratings

5 star values:

                                  16

4 star values:

                                  26

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  2

73 Ratings

5 star values:

                                  16

4 star values:

                                  26

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  2

73 Ratings

5 star values:

                                  16

4 star values:

                                  26

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  2
  • 5 star values:
  • 16
  • 4 star values:
  • 26
  • 3 star values:
  • 15
  • 2 star values:
  • 14
  • 1 star values:
  • 2

Martha Stewart Member

Rating: Unrated

02/26/2017

                The butter separated from the chocolate while chilling....help!

Martha Stewart Member

Rating: Unrated

02/26/2017

                The butter separated from the chocolate while chilling....help!

Rating: Unrated

All Reviews for Decadent Chocolate Truffles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Decadent Chocolate Truffles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest