Jewel Box Truffles
The View From the Great Island
Jewel Box Truffles ~ I dare you to find a better holiday food gift than these adorable bedazzled chocolates. If you can melt chocolate, you can make them!
makes about 27 truffles
- ½ cup heavy cream
- 10 ounces of dark chocolate (I used a 10 ounce bag of Nestle dark chocolate chips)
- coating suggestions
- ground nuts such as almonds, pistachios, walnuts, peanuts and hazelnuts
- dehydrated raspberry powder (I ground Trader Joe's dehydrated raspberries into a fine powder in my coffee grinder)
- crushed peppermint
- crushed toffee candy (or Butter Brickle Bits)
- colored sugar
- powdered sugar
- raw sugar
- cocoa powder
- matcha powder
- Put the cream in a microwave safe bowl and heat on high until the cream comes to a simmer, about one to one and a half minutes. Add the chocolate chips and let sit for 5 minutes without stirring.
- Stir the chocolate and cream together until it becomes smooth and glossy. Any small lumps should eventually melt. If for some reason you still have lumps after stirring for a minute or so, then you can reheat the mixture VERY briefly in the microwave. (Sometimes if you just let the ganache sit for a minute or so more, the lumps will vanish.
- Cover with plastic and refrigerate for 2 hours. This allows the ganache to firm up enough to be scoopable.
- Using a small scoop, portion out the ganache and roll in your hands into a round, 1 inch ball. Immediately roll in your topping, gently tossing it around to get it completely coated. Set down on a tray or in a candy wrapper cup. I like to work in batches of maybe 5 or 6 truffles at a time ~ scoop them first, then roll them all, and then coat.
- Note: I find it helpful to have a damp towel and a dry towel handy to wipe my hands clean as I work.
- Refrigerate the truffles after they are all coated.
View the recipe instructions at The View From the Great Island