You're in good company if the term "ganache" seems a bit daunting. Perhaps, if it were labeled as "basic, uncomplicated, and exceptionally delicious chocolate sauce," it would encourage more people to give it a try. Ganache, however, is more than just a chocolate sauce; it serves as the foundation for effortlessly crafting delectable chocolate truffles.
⅞ cup heavy cream or full fat coconut cream
1 cup Just Date Dark Chocolate Chips
Unsweetened cocoa powder as needed
Begin by warming the cream in a saucepan until it starts to steam. Place the chocolate in a bowl, then pour the hot cream over it and stir until the chocolate is completely melted and blends seamlessly with the cream.
Next, allow the mixture to cool until it becomes solid throughout, typically taking about 1 to 2 hours. To shape the truffles, use a chilled melon baller or wear latex gloves to prevent the ganache from melting or sticking to your hands. Scoop out approximately a tablespoon's worth and swiftly roll it into a ball. Repeat this process, arranging the truffles on a plate or baking sheet.
If the truffles become too soft to handle, simply place them in the refrigerator or freezer for a few minutes to firm up. Afterward, you can roll them in cocoa powder, or a blend of date sugar and ground cinnamon. These delectable treats can be served right away or stored by wrapping them in plastic and keeping them in the refrigerator for up to four days.