So I used part of it for some chocolate truffles, just like Annabel. She said whenever she made ganache she always have to make truffles. They were easier to make then I thought.
I poured some warm ganache in a bowl and added some butter. Depending on how much ganache you have, I’d use a tablespoon of butter or a teaspoon. A little bit goes a long way, but if you don’t put enough butter in it won’t get hard. That’s not a problem since the flavour will still be good; it’s just difficult to roll it into little balls. I also added a bit of liquor. I had Amaretto at hand so I used that, but I know some like Cointreau.
After it’s all mixed it went in the fridge so it could harden.
In a different bowl I mixed the ganache with some shredded coconut and some butter so I could have 2 flavour truffles.
I used a teaspoon to form little balls and roll them between my hands. After that I dropped them in coco powder and swirl the bowl around so the truffle gets a nice coco layer. I found out that it’s less messy if you just scoop a table spoon of ganache straight in the coco powder and form them into balls after they are coated.
As you can see I didn’t make too much…Have you noticed the little chocolate cupcake in the back?
This is all we have...thank god, because they were so good I could eat them all in one time!