Chocolate was the bakery's speciality. Our hand-dipped chocolate truffles numbered hundreds. Not worrisome, although many find it so. Coating is easier with frozen contents. Second, dip them again to form melt-in-your-mouth chocolate truffle balls with a crisp covering.
INGREDIENTS
Chocolate Center– ½ cup cream– 2 tablespoons unsalted butter (28 grams or 1 ounce)– 2 tablespoons granulated sugar (25 grams or 1 scant ounce)– 140 grams semisweet or bittersweet chocolate (5 ounces)– ½ teaspoons vanillaChocolate Coating–¾ pound semisweet chocolate (340 grams)– 3 tablespoons shortening, cocoa butter or coconut oil
INSTRUCTIONS
STEP-1
Centres of chocolateParchment baking sheets.Melt butter and sugar in cream. The mixture should heat without boiling.
STEP-2
Leave chocolate in cream for 4–5 minutes. Whisk well. Add vanilla. Refrigerate a plastic-sealed jar.
STEP-3
Use a #100 disher to drop onto parchment. Make balls from 2 teaspoons chocolate cores. Freeze hard.
STEP-4
Tipping CentresAdd shortening, cocoa butter, or coconut oil to chocolate over low heat. Keeping 88–90°F. For fast melting, microwave at 50% power.With a food-grade rubber or vinyl glove, dip your first two fingers in chocolate to remove it.
STEP-5
Place chocolate centre. Stir well. Pick it up with two slightly apart fingers. Add more chocolate to the bowl.
STEP-6
Place the dipped centre on parchment with your thumb after scraping chocolate from your glove onto the bowl.Repeat with remaining centres.Room temperature.Return scraped chocolate to 88–90°F. Dip truffles again.