Chocolate Ganache Truffles

Presented by Felicia Anderson, Johnson & Wales University

8 oz heavy cream to 8 oz chocolate

Toppings of choice

Melt chocolate. Heat cream until warm but not boiling. Quickly whisk cream into melted chocolate. Let stand overnight, preferably. Once firm, roll about a teaspoon sized ball with your hands. *Toppings can be done many ways: 1) roll freshly made truffles in toppings (i.e. crushed nuts or cookies, sprinkles, toasted coconut, etc.) 2) let chill and coat in melted coating chocolate. These can also be drizzled on top with chocolate. 3) drizzle freshly made truffles with melted chocolate.

Serve and enjoy!