Chocolate Ganache Truffles

 Chocolate Ganache Truffles

 INGREDIENTS
  • Chilled Chocolate Ganache
  • Shredded Coconut
INSTRUCTIONS
  1. Chill a plate in the fridge for about 10min. Keep the plate in the fridge until needed.
  2. Pour shredded coconut on a different plate and set aside for later.
  3. Take the chilled plate out of the fridge and scoop 2 tsp (10mL) of chocolate ganache onto it. Continue while leaving space between the chocolate so the scooped piles do not touch.
  4. Pick up one of the scooped piles of chocolate and roll it into an even ball shape then set it back on the plate. Repeat with the other scooped piles while making sure your hands are not too warm; if they are, consider chilling your hands with an ice pack.
  5. Using the plate covered in coconut, roll the chocolate balls until they are completely covered in the shreds.
  6. Store in fridge.
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Chinook Honey Company & Chinook Arch Meadery

Box 12, Site 14, RR1, Okotoks, AB T1S 1A1
Phone: (403) 995-0830, Fax: (403) 995-0829

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HOURS OF OPERATION

APR 18 - DEC 31, 2017
Mon - Sat: 10am - 5pm
Sun: 12pm - 5pm

JAN 11 - APR 17, 2017
Sun: 12pm - 5pm
Mon - Tue: closed
Wed - Sat: 10am - 5pm

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