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Cream Cheese Ganache Truffles

Source of Recipe


From "Truffles and Other Chocolate Confections"






List of Ingredients



• 6 ounces semisweet chocolate, finely chopped
  
• 1/4 cup honey
  
• 6 ounces cream cheese, at room temperature (see note)
  
• .
  
• -- Dipping Chocolate --
  
• 1 lb. (16 ounces) semisweet chocolate, finely chopped
  






Instructions



1. In the top of a double boiler over hot, but not simmering water, melt the 6 ounces chocolate and honey. Add the softened cream cheese and stir until incorporated. (The mixture will separate a bit.) Refrigerate at least 4 hours, or overnight.
   
   
2. Line 2 baking sheets with parchment paper or aluminum foil. Using a teaspoon measuring spoon, form the mixture into balls and place on one of the baking sheets. Freeze about 10 minutes. Place the dipping chocolate in the top of a double boiler and set over hot, but not simmering water. When almost melted, but still with some chunks of chocolate visible, remove from the heat and stir until slightly cooled (about 89º F).
   
   
3. Dip each ball into the melted chocolate with your fingers, tap off the excess, and invert onto a lined baking sheet. Swirl the chocolate with your finger as you are lifting off. Repeat. (Stir the dipping chocolate occasionally. If it becomes too cool to work with, place over hot water and then stir to cool as in step 2.) Refrigerate the truffles to set. Then remove from the baking sheet to tins, and store in refrigeration.
   
   Makes about 38 truffles.
   
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   NOTE: Do not use lighter cream cheese in this recipe, as the consistency will be too soft.