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Chocolate Truffles
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5 from 4 votes

Basic Chocolate Ganache

Basic chocolate ganache for truffles
Course: Dessert
Cuisine: French
Author: Cynthia


  • 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.