Basic Chocolate Ganache
Basic chocolate ganache for truffles
- 1 1/4 cups heavy cream
- 4 tablespoons unsweetened butter
- 2 3/4 cups chopped chocolate you can use dark or bittersweet.
- 1/4 cup liqueur of your choice, Amaretto, Grand Marnier, Cognac or brandy
- cocoa or chopped toasted almonds
Heat cream and butter just to boiling.
Remove from heat and add chopped chocolate.
Stir until all the chocolate is melted and mixture is smooth.
Add liqueur and stir.
Refrigerate until cold and firm, a couple of hours or over-night.
Using a teaspoon measure out and roll into balls. Roll in cocoa or nuts.
Refrigerate until ready to package or serve.