Thank you!
I made three batches with 8 oz chocolate, 2/3 cup heavy cream, 1Tb butter, and 1 tsp vanilla. Plan is to let it cool at room temp before scooping balls (with my new scoop!),
but I may spread in a pan and cool in fridge if it takes too long.
“The classic formula is to use two parts chocolate to one part cream. Eight ounces of semisweet or bittersweet chocolate and ½ cup of cream will make about two-dozen truffles”
" Whisk the mixture vigorously until it’s thick and smooth, scraping the bottom and sides of the bowl and incorporating all the cream and chocolate. If you have one, an immersion blender helps make sure the emulsion is stable.
“Chocolate with a cacao content of about 60% works best with this formula, though you try out other kinds of chocolate and tweak the proportions slightly. For chocolate with 70% cacao, I’ve had to increase the cream by about a tablespoon or two. I decreased the cream when using milk or white chocolate”
If the ganache shows signs of breaking at this point (if it looks curdled or oily), you can add a few drops of cream to help re-emulsify it. A well-emulsified ganache should look like chocolate pudding: thick, smooth, and glossy. Leave it in a cool spot to firm up for at least four hours, ideally overnight."
