3 ounces (88 grams) dark chocolate, preferably 61%-66% cacao ⅓ cup (79 ml/78 grams) heavy cream 1 tablespoon (14 grams) unsalted butter, softened ...

Keep chocolate truffles in an airtight container and store in the fridge for up to three days. Truffles are best made in advance, as the ganache mixture needs to cool and set before it’s handled.

Add the chocolate ... ganache is smooth. Put the ganache in a bowl and cover with plastic wrap, making contact with the entire surface of the ganache. Refrigerate overnight. To form the truffles ...

There's no better way to maximize white chocolate's sugary taste than by making a batch of homemade truffles. To make dessert truffles, Stankiewicz says you'll need to prepare a ganache.

Using a teaspoon or small piping bag, drizzle the melted chocolate in a zig-zag design over the truffles. It is important that both the cakes and ganache are fully cooled before you start to ...

4. Cut chocolate spoonge into 3 layers and line a cake with chocolate ganache. 5. Finish the cake with ganache and keep it in deep freezer for 30 minutes to set the ganache. 6. Glaze the cake with ...