By now you know about my love for chocolate and one of my favorite chocolate makers is located right here in Chicago, Vosges Chocolate! I even stopped by for a tour earlier this year and it was insanely cool! I recently saw a video by Katrina Markoff making truffles that inspired me to make this post. These are so simple to make and the best part about it, is the possibilities are endless!
1 cup heavy cream
1 teaspoon brown rice syrup (or light corn syrup)
Pinch Himalayan pink salt
Put the chopped chocolate in a large bowl and set aside.
Add the heavy cream to a small pot over medium heat and cover with a lid. Remove from the heat just before the cream comes to a boil. Pour the cream over the chocolate, cover the bowl with aluminum foil or a lid and let it sit for 5 minutes. Remove the cover and whisk until the chocolate is completely melted and the mixture is smooth. Stir in the brown rice syrup and a healthy pinch of Himalayan pink salt. Let it sit and come to room temperature, then cover with plastic wrap touching the surface of the ganache and place in the refrigerator to set for 1 hour.
Scoop tablespoon-size portions of the ganache onto a parchment-lined plate. When filled, place the plate in the freezer for 20 minutes and continue with the remaining ganache.
Remove the chilled ganache from the freezer; use your hands to roll the portions into smooth balls, then roll in your favorite spice or nut combination.
As you can tell I clearly had so much fun making these! When I first thought about holiday truffles I wanted to do peppermint with chocolate. The Mint Matcha bar was the perfect pairing and tastes like mint chocolate chip ice cream but better. The peppermint was the perfect crunchy addition! There are so many fun holiday sugars I am sure you have around from cookie decorating these are also great options. Below is the master list of flavor combinations.