Take 225g of very dark chocolate and chop finely.
Bring 175ml cream to 'thinking about boiling' phase... Not boiling!
Pour cream over choc and combine with spatula until a homogenous, dark, luscious, smooth thing emerges called ganache.
Add a splash of cognac if you wish.
Refrigerate until solid.
Roll into balls with cocoa dusted hands then roll in some topping:
or hundreds and thousands...
Serve or eat all by yourself if you've had a really tough December.
All I really need is one look at chocolate and I’m in. With only 3 ingredients, you can’t really go wrong! If you’re new to making truffles, this is a great starter recipe. They are quick, easy, and oh-so-good.
8 oz. cream cheese, softened
1 package Oreo cookies, finely crushed (food processor works best)
12 ounces good quality chocolate, such as Callebaut
Mix 3-1/2 cups of the Oreo crumbs in with the cream cheese until smooth. Reserve remaining Oreo crumbs for drizzling. Form mixture into balls, about 1-1/2 inches to 2 inches each. I don’t like my truffles too small. I got 35 from this recipe. You can make them any size you like. Place into the fridge to chill slightly.
Melt chocolate in the microwave in 30 second intervals until melted. Let cool slightly, so you don’t melt the truffle fillings. Roll each truffle in the chocolate with 2 forks. Lift out and place onto parchment paper, or mini baking cups as you see the in the pictures. Drizzle the wet truffles with the remaining Oreo crumbs. Chill in the refrigerator at least 2 hours or until firm. Enjoy!