Chocolate truffles are those decadent, luxurious treats so many of us enjoy after dinner or as gifts for holidays. This recipe just goes to show how you can take one recipe and totally transform it into something else. The base of this recipe is my chocolate ganache from the first chapter in the book, all you’re doing is adding flavors to it and letting it harden before forming it into truffles! While I like orange, vanilla, and a hint of cinnamon in mine, feel free to get creative by adding a splash of your favorite liqueur.

Makes 12-15 truffles depending on the size

 Ingredients:

6 oz (171g) Semisweet Chocolate

2/3 Cup (160mL) Heavy Cream

1/4 Tsp (1g) Salt 

1 Tsp (4g) Vanilla Extract

1 Tsp (3g) Freshly Grated Orange Zest 

1/8 Tsp Ground Cinnamon

Optional Coatings for the Outside:

Cocoa Powder

Confectioner’s Sugar

Chopped Nuts 

Directions:

1.     Chop the chocolate up into small pieces and place in a large bowl. Heat the cream in the microwave until it starts to simmer. 

2.     Pour the hot cream over the chocolate and let it sit undisturbed for 1 minute, then gently start stirring it, starting in the middle and making small circular motions, and gradually working your way out as it comes together. 

3.     Once the ganache is smooth and shiny, add in the rest of the ingredients, stir to combine, and cover tightly with plastic wrap and chill for 1 hour, or until firm. 

4.     Once the ganache is firm, use a small spoon or 1-inch cookie scoop to scool balls of the ganache, and roll them in your choice of coating. 

-Store in an airtight container in the refrigerator for up to 5 days.