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8 ounces 64% Chocolate
½ cup (120 ml) Heavy Cream (120 ml)
For the Coating
Powdered Sugar
Dutch Cocoa Powder
Sprinkles
Crushed Candy Canes
Finely chop the chocolate and place in a heatproof bowl. Add the heavy cream to a small saucepan and heat the cream until it just simmers. Pour the cream over the chocolate and allow to sit for 5 minutes. Gently stir the mixture together until smooth and shiny. Place plastic wrap directly on top of the chocolate and place into refrigerator for 3 hours to chill. While you wait for the ganache to chill, prepare your coatings and place each one on separate bowls. Line a baking sheet with parchment paper. After 3 hours remove filling from refrigerator and remove the plastic wrap. Using an ice cream scoop, scoop out ganache and roll into balls using gloves. Place balling unto sheet with parchment paper. Once you have rolled out all the balls, dip and roll the truffles in which ever coating you like.
Enjoy!
