Best Breakfast Sandwich

Scoop and roll thick fudge-like chocolate ganache into round chocolate truffles then top with chocolate shavings, cocoa powder, chopped nuts, cookie crumbs, or sprinkles.


8 ounces semi-sweet chocolate or 10 oz. (284 gr) milk choc. or 12 oz (340 gr) white choc.
4 ounces heavy whipping cream (you can swap out liquor for 1-2 tablespoons of the cream)
toppings, shaved chocolate, cookie crumbs, chopped nuts, coconut, sprinkles, cocoa powder

Finely chop or shave your chocolate.
Heat the heavy whipping cream in a saucepan over medium heat just until bubbles begin to form around the edges of the pan.
Traditional Bowl Method

Pour chopped chocolate into a shallow bowl, creating a small well in the center of the bowl.
Pour the hot liquid over the chocolate allowing the cream to flow into the center of the bowl and underneath the chocolate. Make sure all the chocolate is submerged under the cream.
Let sit for 3 minutes allowing the chocolate to begin to melt.
Begin stirring in a small circle in the center of the bowl to create an emulsion of the chocolate and cream then widen the circle slowly until all of the chocolate and cream blend together.
As soon as the chocolate and cream come together, and your chocolate ganache looks shiny and smooth, stop stirring.
Cover the ganache directly with plastic wrap or with a tight-fitting lid and set aside until it firms up, at least 4 hours.
Food Processor Method

Pour the hot cream over the chopped chocolate and close the lid.
Pulse twice then remove the lid and scrape the sides of the bowl.
Replace the lid and let the chocolate melt for 2-3 minutes.
Pulse 3-6 times just until the chocolate and cream come together and looks glossy and smooth.
Pour into a bowl, cover, and let rest at room temperature.
Immersion Blender Method

Pour 1/4 of the hot cream into a tall immersion blender cup.
Add the finely chopped chocolate.
Pour the remaining hot cream over top of the chocolate.
Set it aside for about 2 minutes to allow the chocolate to melt.
Use the immersion blender to combine the chocolate and cream.
Scrape the sides of the cup and pulse again just until the ganache is smooth, glossy, and creamy.
Pour into a shallow bowl, cover, and set aside for at least 4 hours.
Scoop and roll.

Using a small ice cream scoop or spoon, scoop the ganache onto a parchment paper-lined baking sheet and let rest for about 30 minutes until firm.
Roll a scoop of ganache into a ball then immediately roll into the toppings.
Recipe Notes

Rolled truffles can be stored in an airtight container at room temperature for up to 14 days.

If your ganache breaks and becomes greasy, oily, lumpy, or grainy, see the tutorial for detailed instructions on fixing it.

Flavor chocolate truffles using liquor, fruit puree, coffee, ice cream, candy oils, or assorted toppings.

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