SAVEUR associate food editor Ben Mims has an easy trick for creating perfectly even chocolate coating on ganache truffles — no flat edges, no mess, just some toothpicks and styrofoam.

What you’ll need:
A piece of styrofoam

How it works:
Shape the ganache truffles into balls.
Stab them with toothpicks, and stand them up on a piece of styrofoam.
Place the truffles in the freezer to set.
Melt the coating chocolate.
Dip the truffles in the chocolate, letting the excess run off.

ganache truffles
Ganache truffles Saveur

Re-stab them into the styrofoam, and re-freeze to set.
Using your finger, dab a little bit of the melted chocolate into the hole from the toothpick.
Let the chocolate set before serving the truffles.


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