These little treats must come with a warning. Even though they are small in size, they really pack a punch in sweetness. They are thick, gooey and melt in the mouth delicious.
400gr dark chocolate (you can use milk or white chocolate)
300ml thickened cream
Finely chop chocolate and place into a bowl.
Pour cream into a saucepan and place on stove over medium heat.
Bring the cream to boil and pour over the chopped chocolate.
Stir until chocolate has melted.
Note: I have made these truffles so many times and most of those times all the chocolate hasn't melted properly. Do not worry. If this happens, place the bowl back on the stove on top of a saucepan that has a small amount of boiling water and stir until the chocolate has melted. You will still get the same result.
Once the chocolate has melted, place into fridge for at least three to four hours.
The Ganache truffles are now ready to put together. Using a teaspoon or melon baller, scoop out a small amount and roll them into a ball.
The next part is entirely up to you. One option is to place a cherry in the middle, roll it into a ball and roll it through some cocoa powder. You can keep them plain, or roll them in coconut, crushed nuts or melt some chocolate and drizzle over the top.
Once they are done, place them back in the fridge to set some more.