Got leftover ganache from the French profiteroles?
NOT A PROBLEM!!!
Once ganache has cooled and solidied, roll an amount the size of a large marble into a ball. Then dip in your choice of topping: bitter cocoa (traditional), crushed nuts such as almonds or walnuts, shredded coconut, cocoa and cayenne pepper — let your imagination be your guide!
Leftover truffles can be refrigerated up to a couple of weeks or frozen for about a month.
If ganache has solidified, bring it to a liquid state again by putting it in a “bain-marie” or water bath. Simply take a small pot and fill it about 1/4 of the way with water. Then place a heatproof bowl or other container in the pot, being careful that the sides of the bowl are high enough that the water from the pot will not boil up into the bowl.
Turn on the heat to medium-low, bringing the water slowly to a boil. Stir the chocolate regularly with a whisk until it has melted completely. The water and chocolate should never mix. Hold each washed strawberry by the stem, and dip! Place dipped strawberries on a sheet of wax paper for a couple of hours so that chocolate hardens. Bon Appetit!