Recipe and step-by-step photo method
• Make the ganache (see at the bottom of the post for various ideas).
• Melt chocolate in a metal bowl over a saucepan of boiling water.
• Fill petit four, candy, or chocolate moulds a quarter of the way up with melted chocolate, and begin brushing the chocolate up the sides of the moulds using a small craft brush, coating the moulds completely.
• After it’s set, check for thin spots in the hardened chocolate and paint on more chocolate as needed. Return to freezer. Repeat these steps as needed until moulds are well coated.
• Fill the chocolate-painted moulds with your choice of ganache. Ensure you don’t fill completely to the top.
• Remove, and top ganache with additional melted chocolate to enclose. Be sure it comes to the top of the mould and makes a flat surface to seal the truffles properly.
• If you have a metal tray (as I do in these photos) then the longer you leave the truffles in the freezer, the easier it is to bang them out. Silicon trays are much easier to work with and can be left to dry in a cool area of your house rather than the freezer.
• For each ganache recipe: Chop chocolate and place in a saucepan with cream until melted. Mix in flavour and refrigerate until well set (about 1-2 hours).
Peppermint ganache recipe:
• 170g bittersweet dark chocolate
• ¼ C heavy cream
• 2 t peppermint essence
Red wine ganache recipe:
• 250g bittersweet dark chocolate
• ½ C heavy cream
• 5 T dry red wine
Bailey’s ganache recipe:
• 225g bittersweet dark chocolate
• 2/3 cup cream
• 2 tablespoons butter
• 2 teaspoons Bailey’s Irish cream
Other filling ideas:
• Peanut butter
• Salted caramel
• Whole or chopped nuts
• Dried fruit
Baking and Desserts Gluten-free baking Snacks, Canapés & Finger Food Chocolate