- 1 bar (300g) Swiss Classic Milk Chocolate, chopped
- ¼ cup heavy cream
- 1 tbsp butter, softened
- Coating suggestions:
- Cocoa powder
- Chocolate shavings, chopped chocolate
- Chopped walnuts, pistachios, almonds or hazelnuts
- Coconut or toffee
Heat the cream until it barely comes to a boil, add the chopped chocolate and remove pan from heat.
Stir or whisk until the chocolate is completely melted. (You have now made ganache.) For milk or dark truffles only: Stir in the butter and blend until the ganache is smooth.
Put in a bowl and cover with plastic wrap, ensuring that the plastic makes contact with the entire surface of the ganache. Refrigerate overnight or until the ganache is set.
Forming the truffles: Use a melon baller, small ice cream scoop or teaspoon, roll the ganache into a ball and place on parchment paper. After hand-rolling the truffles, place them on a shallow tray filled with the desired coating. Roll the truffle in the coating with either a pair of spoons or your hands.
Store truffles in a cool place. You can put them in the fridge, but they will sweat and potentially bloom when removed from the cold.