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Smoked Chocolate Ganache Truffles

How to make Smoked Chocolate Ganache Truffles

Chef Tom brings the holiday sweets & treats with these cold smoked Chocolate Ganache Truffles, featuring a choose-your-own-adventure finish!


Smoked Chocolate Ganache Truffles


Yield: 28 (1 tbsp) truffles

Ingredients

For the ganache:

  • 10 oz dark and/or semi-sweet chocolate chips
  • 6 oz heavy cream
  • 1 oz (2 tbsp) butter

Chocolate Dipped:

S’mores:

  • Mini marshmallows
  • Crushed graham crackers

Peanut:

Chipotle Coffee Crusted:

 

Instructions

To cold smoke the chocolate chips:

First turn on the Yoder Smokers YS640s Pellet Grill, but do not press “start.” This will allow the fans to push air through the grill without producing any heat.

 

Fill an A-MAZE-N Tube Smoker with the smoking pellets of your choice. Place the tube smoker on the main cooking grate of the grill. Using a torch, ignite the pellets at the open end of the tube. When the pellets are well lit, blow out the flame. The pellets will burn back slowly and the smoke will be pushed through the grill by the fans.

 

Place FrogMats on the second shelf of the grill. Spread out the chocolate chips on the FrogMats.

 

Cold Smoke the chocolate for 2-3 hours. Remove the chocolate from the grill and transfer to storage containers for future use.

You might also enjoy: Smoky Chocolate Cream Puffs

To make the ganache:

Place the chocolate and butter in a medium bowl. Place the heavy cream in a sauce pan. Bring to a simmer. Remove from heat. Pour the liquid over the chocolate. Let sit a minute or two, then begin whisking. Whisk until all chocolate is melted and mixture is smooth. Transfer the bowl to the refrigerator to chill.

 

When the ganache has chilled down and firmed up, portion out one tablespoon at a time and quickly roll between your gloved hands to form into balls. Place on parchment lined sheet pan. Transfer back to the refrigerator.

 

Finish the truffles as desired, rolled in the desired coating, stuffed with marshmallows or dipped in chocolate and sprinkled with salt.

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