This is a basic ganache to which you can add different flavourings, such as rum, brandy, yuzu or maccha (a strong, powdered Japanese green tea - use 1 tsp, and don’t be tempted to substitute leaf tea). If You add more chocolate the mixture will become firmer when cold.
Preparation Time:20 minutes + leave 15 minutes to set
Level of Difficulty:Easy
- - 275g dark chocolate, minimum 60cocoa solids, broken into pieces
- - 50g unsalted butter, at room temperature
- - 250ml double cream
- - 4 tbsp rum (if making truffles)
- - 50g cocoa powder (if making truffles)
- 1. Place the chocolate and butter in a large bowl. Bring the cream to the boil and pour it over the chocolate and butter. stir gently until the chocolate has melted, trying not to create bubbles. lf making truffles, stir in the rum.
- 2. Place the bowl of ganache in the fridge to firm up, removing it about 15 minutes before you want to use it.
- 3. lf making truffles, put the cocoa into a bowl. Ensure your hands are cold and dry, then dust them with cocoa. Take spoonfuls of the ganache mixture (use a teaspoon or tablespoon) and roll the mixture into a ba|l in your cocoa-dusted hands. Drop each truffle into the bowl of cocoa, turn it around and then toss it between your palms to remove any excess powder. The truffles can be returned to the fridge and kept for up to 2 days as long as they are stored in an airtight container.