Dark Chocolate Truffle Eggs

First: Refer to my post on ganache HERE. And gather ingredients for a firm ganache.

Second: allow ganache to mature at room temperature overnight. Conversely, you can speed things up by placing the ganache in a small bowl, covered in plastic wrap, in the fridge or freezer for 10-20 minutes.

Third: with very dry fingers, pluck out a small ball of the ganache and roll around on a cocoa powder covered surface. Keep the truffle as a ball or shape one end smaller, as an egg.

Last: place the truffles on a dish and in the fridge to harden. 

Serve as is or wrap in decorative foil.

GET CREATIVE! Roll the balls in toasted coconut, powdered sugar, crushed cacao nibs. Infuse your ganache with cherry juice, pomegranate molasses. The sky is the limit!

Bon Apetit! 

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