We are absolutely in love with this recipe from Eating Well! It's the perfect treat to make for a holiday gathering, or even gift to a friend.
Ganache
- 1 cup finely chopped 53% to 60% chocolate or chocolate chips (about 6 ounces)
- ¾ cup coconut milk
- 6 tablespoons powdered peanut butter, sifted
Coating
- 2½ cups finely chopped 53% to 60% chocolate or chocolate chips (about 1 pound), divided
- Flaky salt for garnish
Instructions
- Line a rimmed baking sheet with parchment paper.
- To prepare ganache: Place 1 cup chocolate in a medium bowl. Heat coconut milk in a small saucepan over medium heat until it begins to bubble around the edges. Pour the coconut milk over the chocolate; let stand until the chocolate is slightly melted, 3 to 4 minutes. Stir until smooth. Add peanut butter powder, 2 tablespoons at a time, stirring until fully incorporated after each addition before adding more. Rap the bowl on the counter to smooth the top. Cover and refrigerate until set, about 1½ hours.
- Remove the ganache from the refrigerator and let stand for 10 minutes. Shape into 18 balls, using about 1 tablespoon for each. Place on the prepared baking sheet and refrigerate while you make the coating.
- To prepare coating: Put about 2 inches of water in the bottom of a double boiler and bring to a boil. (See Tip.) Remove from heat. Put 2 cups chocolate in the top of the double boiler and place it over the bottom. Clip an instant-read thermometer to the top pan, touching the chocolate. Use a spatula to stir the chocolate until it's melted. Do not let the temperature exceed 118°F. Remove the top pan and add ¼ cup chocolate. Stir until melted. Add the remaining ¼ cup chocolate; stir until melted and the chocolate is 81°F.
- To coat truffles: Get the ganache balls out of the refrigerator. Set the top pan back over the bottom and let the chocolate warm up to 88°F, stirring constantly. Remove the top pan. Using 2 forks, dip each ganache ball in the chocolate, letting excess fall back into the pan, and place the truffle back on the parchment. The chocolate should maintain a temperature of 88°F as you work. If it cools, warm it up over the bottom pan, making sure not to let it exceed 90°F or cool below 84°F.
- Let the chocolate coating set before serving, about 5 minutes. Sprinkle the truffles with salt, if desired.
To make ahead: Store at room temperature for up to 4 days.
Tip: To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan and set a medium or large metal bowl over the water. Allow at least an inch between the water and the bottom of the bowl.
