Delicious chocolate ganache adorned with chocolate chip s for ears and a white chocolate face to bear a resemblance to miniature black cats are a favorite among cat lovers at Halloween time. They are very easy to make and yield abut two dozen scrumptious black cat truffles.
The ingredients you will need for this festive treat are: 1/2 cup of heavy cream, 6 ounces of semi-sweet chocolate, finely chopped, 1 tbsp butter, softened to room temperature, 1 tbsp butter rum flavoring, 12 oz chocolate candy coating, ¼ cup white chocolate chips—for decorating.
1. Put the finely chopped semi-sweet chocolate in a medium bowl, and lay aside.
2. Empty the heavy cream into a small saucepan over medium-high heat, and slowly bring the cream to a simmer. When it’s near boiling, take it off the heat.
3. Carefully pour the hot cream over the finely chopped chocolate. Let the cream and chocolate assemble together and soften for one minute, add the butter rum, then softly whisk them together. Once the chocolate is entirely melted and smooth, put in the room temperature butter and whisk until it’s integrated. This is your ganache.
4. Press a piece of plastic wrap on top of the ganache, and refrigerate the bowl until the ganache is solid enough to scoop and roll–approximately two hours.
5. When the ganache is solid, dust your palms evenly with cocoa powder, use a small candy scoop to roll the ganache into tiny balls, and place them on a foil-covered baking sheet. Apply the cocoa powder as considered necessary to keep the truffles from sticking to your hands.
6. After all of the truffles are created, take the chocolate chips and press two chocolate chips into the top of each truffle to be a symbol of the cat’s ears. If the truffles are too inflexible to help the chocolate stick, melt the chocolate candy coating and put a blob of coating on the bottom of each chip to help the ears stick.
7. When all of the truffles have their ears attached, use dipping tools to dip them into the melted candy coating. Position the dipped truffles on the foil-covered baking sheet.
8. When all of the truffles have been dipped in chocolate, it’s time to add cat faces. Melt the white chocolate chips in a tiny microwave-safe bowl. Transfer the melted white chocolate into a plastic baggie with a little hole cut in the corner.
9. Use the white chocolate to add eyes, a triangle nose, and a few whiskers to the front of each truffle for the feline’s face. Complete the cats by dotting a little bit of chocolate on the white eyes to characterize the pupils. Let the chocolate set totally before serving.
10. Store Black Cat Truffles in an airtight container in the refrigerator for as long as two weeks. For most excellent taste and texture, bring them to room temperature before serving.
Make a few batches this weekend, take them to work and see how fast they disappear.