So I'm going to make some chocolate truffles. So, I'm starting with, I have a chocolate ganache, and to this ganache I added just a little bit of rosewater. You can add any flavoring that you like, or you can just go with a straight chocolate ganache, which is boiled heavy cream, pour it over dark chocolate, and just whisk it together.
So, I have my ganache. I have a little bit of really super hot water that I brought to a boil. And you can either use an ice cream scoop or a melon-baller, but all I'm going to do is get that nice and hot. And my ganache is nice and firm. You can see when I press it. It's like extra extra cold. I just left it in the fridge, probably even overnight would be great, but at least for an hour.
So as soon as my scoop is hot, just make sure you get any extra water off, and then you're going to go right in, and you have to be firm but gentle. And just right onto my cookie sheet. You can do any size that you like. Some people like smaller little truffles. I tend to like big truffles, but whatever you prefer. So let's do a couple more of those. And this process can be a little bit messy, I'm not going to lie, but it's totally worth it. Nice balls of ganache.
So now if you're really particular about having a perfectly round shape, take your hands and a little bit of cocoa powder. I'm just going to wipe mine off. Take a little bit of cocoa powder on your hands. And this gives it something to keep it from sticking to you. But I'm just going to roll my truffles until they're a nice shape. If you need a little more cocoa, take a little more. I said it was going to be messy. I warned you.
But that's it. Just a nice shape. And remember that truffles are based on the truffle that pigs hunt in the forest. You want something that's a little bit irregular. So don't try to be so perfect perfect about it, but just a nice ball.
So now you have a choice. You could take a little bit of tempered chocolate, whether it's white, milk, or dark, and you can roll your truffles in chocolate. Or it could be as simple as, if you want a really soft luscious delicious truffle, just my same ball of cocoa powder, just right in and roll it around with a fork. And that's it. Tap off any excess. And you have your beautiful cocoa truffles with a little bit of rosewater. So then you get that sweetness and floral nature of the rosewater, a little hint of salt, I got a little kosher salt in there, and now that nice bitterness of the the cocoa powder. It's really beautiful. Keep these at room temperature. They'll stay nice and soft. Or if you're going to store them for a long period of time, right into the fridge in an airtight container.
And that's how you make chocolate truffles.