This is one of those recipes I end up making most years around this time, it usually starts out as a chocolate fondue with the left overs turned into chocolate truffles. We’ve never managed to eat all of the fondue as it’s just so rich so I don’t even both making extra unless I want a lot of truffles.
Muti purpose chocolate ganache recipe
250g dark chocolate
125ml double cream
Slug of brandy/rum/whisky or other spirit
In a saucepan, gently heat the chocolate and cream together until the chocolate has just melted – do not boil. Add the booze and stir thoroughly.
You can use it still warm as a chocolate fondue or sauce, cool for a while and use as cake filling or covering or cool thoroughly and shape into truffles. A little goes a long way.
For the truffles you need to keep the mixture cold and work quickly, I use a melon baller but you can roll it with spoons if you’re less clumsy than I am. Roll the finished balls in cocoa powder, chopped nuts or sprinkles and plonk into petit four cases so they look fancy. Or just scoff them as you make them and then buy a box of chocs for whoever you were making them for 🙂
The C Spot 