This is how you show someone you care and love them. I’ll teach you the secrets to a thin, crisp shell with a center that melts in your mouth. It’s a thoughtful homemade gift. Plus the ganache also works great as a cake frosting.
I learned this recipe over 40 years ago from the renowned pastry chef Albert Kumin himself while in chef school.
Yield: 3-4 dozen truffles depending on size
*For the Ganache Filling:*
– 1 ¼ pounds (20 oz) high-quality dark chocolate (Belgian, Swiss, or Italian is recommended)
– 3 ounces heavy cream
– 4 ounces unsalted butter
– 4 ounces granulated sugar
– Optional: 2 ounces of liqueur (e.g., cream de cocoa, Grand Marnier, raspberry liqueur, Kahlúa, cognac)
*For Coating & Rolling:*
– Additional dark chocolate for tempering and coating
– Powdered sugar or cocoa powder for rolling
Tags: Albert Kumin, classic French, ganache, confectionery, easy recipe, bittersweet, heavy cream, cocoa powder, hand-rolled, two-ingredient, chocolate dusting, make-ahead, Valentine’s Day, gourmet, pastry technique, coating technique, decadent, no-bake dessert, recipe, Grateful Dead, DIY gourmet, dark chocolate, tempering
1 Comment
Thank u for recepie broo, ❤