I had some ganache left and added more melted couverture and the fruity peel parts of the orange marmalade I had left over from making chocolate candies. I just had to slowly melt the very soft ganache again.
For truffles the ratio chocolate : cream is different: nearly 2 parts chocolate to 1 part cream or you will face problems while shaping nice little balls. I simply weight the leftover ganache and added 80 g chocolate.
After 2 h cooling, the ganache was firm but slicky. I formed balls with my hands with the help of a teaspoon and afterwards just tossed and rolled the balls in cocoa powder - cocoa without any sugar. Could have dipped them in melted couverture too but I like plain cocoa powder. The reason: truffles just look like real tuffles, those soil covered uneven potato shaped mushooms.
For truffle ganache from scratch
- 450 g chocolate (couverture)
- 250 g cream
- and whatever comes into your mind to pimp up the ganache: vanilla, cinnamon, allspice, pepper, ginger, chilies, rum, wiskey, cherry brandy, chopped liquer soaked plums or cranberries, candied fruits, chopped caramelized nuts and and and - even peanutbutter but think about the chocolate ratio and not necessarily everything mentioned above together.