We’ve posted chocolate truffle-like confections before, but I’ve always taken the coward’s way out, and just finished them by dusting in cocoa, which, while technically acceptable, isn’t even close textually to what we’ve finally done here. A proper truffle needs to feature that irresistible contrast between the soft ganache center, and a crispy, pure chocolate shell. Don’t worry – it’s easier than it sounds.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
