• 250 grams ( 2 cups) dark cooking chocolate
  • 125 grams ( 1 cup) fresh cream
  1. Finely chop dark chocolate and transfer it to a large mixing bowl.
  2. In a non stick pan, heat the fresh cream until it is warm. Be careful to not burn it.
  3. Pour the warm cream over the chopped chocolate and mix it until the chocolate melts completely.
  4. Pour the cream and chocolate mixture in a shallow dish and let it rest in the fridge until it sets completely. It might take upto 30 minutes.
  5. After the ganache mixture has set completely, take it out of the fridge. Using a small ice cream scoop or a spoon, scoop out the ganache and roll them into balls of equal sizes.
  6. Roll the truffle balls into toppings of your choice. Refrigerate for at least 10 minutes before serving.
Recipe by Bake with Shivesh at