Steps 1–4 make a batter called ganache – the base for all French truffle recipes!
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Break 14 oz (397 g) chocolate into small pieces and put in a large bowl.
- Bring cream slowly to a light boil.
- Pour cream over chocolate and keep stirring until all the chocolate has melted. Add cocoa and mix until the batter is homogenous.
- Add butter now, if you wish, before the batter cools and thickens. You want the ganache to be just thick enough to easily form the truffle balls.
- To form truffles: using two spoons (or a baking sac), form even, round balls. Place on a parchment- or wax paper-lined Sheet Pan.
- Melt the rest of the chocolate in a bain-marie (double-boiler).
- Dip each ball in the melted chocolate, then roll in cocoa and top with Maple Bacon Sea Salt.
Chef Tip: When the ganache is warm, it is very creamy. You can thicken it either by whisking it (the oxygen causes it to thicken) or by putting it in the refrigerator.
Per serving: Calories 120, Fat 16 g (Saturated 9 g, Trans 0 g), Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 19 g (Fibre 4 g, Sugars 12 g), Protein 4 g.
30 min
24 servings
$1.47/serving
30 min24 servings$1.47/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Break 14 oz (397 g) chocolate into small pieces and put in a large bowl.
- Bring cream slowly to a light boil.
- Pour cream over chocolate and keep stirring until all the chocolate has melted. Add cocoa and mix until the batter is homogenous.
- Add butter now, if you wish, before the batter cools and thickens. You want the ganache to be just thick enough to easily form the truffle balls.
- To form truffles: using two spoons (or a baking sac), form even, round balls. Place on a parchment- or wax paper-lined Sheet Pan.
- Melt the rest of the chocolate in a bain-marie (double-boiler).
- Dip each ball in the melted chocolate, then roll in cocoa and top with Maple Bacon Sea Salt.
Chef Tip: When the ganache is warm, it is very creamy. You can thicken it either by whisking it (the oxygen causes it to thicken) or by putting it in the refrigerator.
Per serving: Calories 120, Fat 16 g (Saturated 9 g, Trans 0 g), Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 19 g (Fibre 4 g, Sugars 12 g), Protein 4 g.
