So I finally saw The King’s Speech. Wow. Amazing, amazing, amazing.
Last Sunday was a good day for food. The day before, I realized that we were watching the movie at 9:10 am (I know, but…cheaper tickets!), meaning we probably wouldn’t have time to buy snacks and bubble tea to sneak into the theater. Solution? Make some snacks of my own.
Chocolate truffles are easy to pop into your mouth during a movie and are sweet enough that you don’t feel the need to scarf (scoff?) them all down in one go. And they’re easy to make. Win-win-win. The win starts with three bars of chocolate and some heavy cream.
A third of a cup of heavy cream, to be exact.
Product placement time!
A little help from a microwave, and a ganache is born.
Don’t worry, I washed my hands before shaping the chilled ganache into about three dozen little balls.
Van Houten cocoa powder is my best friend.
And into a jar they went. And then into our stomachs as we cringed for King George VI.
Milk Chocolate Truffles
Makes 30-40, depending on size
To be honest, I found the milk chocolate pretty cloying. I originally used it because I overestimated the power that the unsweetened cocoa would have over the truffle, but now I think dark chocolate might work better.
Be sure to line the surface you place your ganache balls on with parchment paper or something similar, or else they’ll stick like crazy.
- 10.5 oz/300 g chocolate (see note)
- 1/3 cup heavy cream
- 1 tablespoon unsweetened cocoa powder, more or less
Break or chop the chocolate up into a heatproof bowl. Measure out and microwave the heavy cream on medium at 30-second intervals until steamy. Pour immediately over the chocolate and stir with a wooden spoon. If the melting process needs a little helping along, place the whole bowl into the microwave for about 30 seconds and try stirring again. Repeat as necessary until the ganache is smooth. Refrigerate for about 1 hour.
Line a plate or baking sheet with parchment paper (see note). Using a teaspoon, remove a small chunk of ganache from the bowl and shape into a ball using your hands, then place on the paper. Repeat until all the ganache is used up and refrigerate for another hour or so.
Add about a tablespoonful of cocoa powder into a small bowl. Roll a ganache ball around in the powder until completely coated. Repeat until all truffles are coated.
Allow truffles to come to room temperature before eating for best nommability.