Eric's Blog

Ganache

• 8 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)

DIRECTIONS

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
• When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Chocolate Truffle

• 8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
• 4 ounces unsweetened chocolate
• 8 tablespoons unsalted butter
• 1 (14 ounce) can sweetened condensed milk
• Your choice of flavoring (see below)
• Your choice of coating (see below)

DIRECTIONS

1. Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
2. Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
3. Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
4. Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.)
5. Before serving, let stand at room temperature to soften slightly.

Flavoring options for Truffles

• Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest
• Coffee: 6 Tbs. coffee-flavored liqueur, such as Kahluah and 1 tsp. instant coffee
• Raspberry: 6 Tbs. raspberry liqueur, such as Chambord
• Coating options
• 1 cup of minced sweetened, flaked coconut
• 1 cup of minced roasted pistachios
• 1 cup of minced toasted walnuts
• 1 cup of sifted unsweetened cocoa
• 1 cup of sprinkles, Powdered Sugar