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salted dark chocolate truffles.

Valentines Day is the time for chocolate... and lots of it. Instead of buying your sweetheart, Galentine, or even yourself store bought candies this year consider making your own! Working with chocolate can be intimidating, but here are two easy and fun recipes for you to test out this year. Below is the salted dark chocolate truffle. Or click here for the ice cube tray chocolates

 

 

 

 

 

 

 

Salted Dark Chocolate Truffle

Yields 20 truffles

 

Ganache 

  • 2/3 cup heavy whipping cream

  • 12 oz dark chocolate, finely chopped

  • 1 1/2 teaspoons vanilla extract

Outer shell

  • 12 oz tempered dark chocolate 

  • Himalayan pink salt (1 pinch per truffle)

 

1) Heat cream in a small sauce pan over medium heat until it lightly boils.

2) Place chopped chocolate into a glass bowl. Pour cream over chocolate, cover bowl with a clean kitchen towel. Leave the chocolate alone for 5 minutes. 

3) Remove towel and whisk until smooth. Add in vanilla and mix well. Place bowl into refrigerator covered for 2-3 hours. 

4) Remove chocolate ganache from refrigerator and use a 1 inch cookie scoop (or spoon) to scoop ganache. Roll with your hands into a rounded ball. 

5) Place a toothpick into the ball and dip into tempered chocolate. Place on a cooling rack and sprinkle with a pinch of salt. Repeat until all ganache is used. Allow to cool and harden for 5 minutes.  

6) Take chocolates and place into container to create custom homemade chocolate gift boxes.

 

Some chocolate tips:

-make sure your kitchen isn’t too warm

-never let water touch your chocolate, it will seize

-tempered chocolate is different than melted chocolates, be sure to temper correctly to get that great gloss, texture, and snap

 

How to temper chocolate: In a medium saucepan over medium heat or using a double boiler, bring 1 inch of water to a gentle simmer. Place a metal bowl over top of pan if not using double boiler. Bowl should fit snuggly, but not touch water. Add finely chopped chocolate. Allow to sit untouched until about 2/3 of the chocolate has melted. Then stir with a rubber spatula slowly until all chocolate has melted. If you are using a cooking thermometer bring the temperature of the chocolate to 105° F. If you don’t have one, use the back of your spatula and bring a bit of chocolate to your lower lip. It should sting, but not burn. Remove the bowl from the pot and place on the counter. Stir until the temperature comes down to 82° F, without a thermometer, bring the rubber spatula to your lower lip again and it should be cooler than your lip, but not cold. Place back on the stovetop on top of your real or makeshift double boiler. Reheat to 85° F or for about 2-3 minutes. Remove from heat and use immediately. You can test the chocolate by taking the rubber spatula covered in a layer of chocolate and swiping it on a piece of parchment paper. It should be smooth and glossy. You can reheat to 85° F if it starts to harden again. Tempered chocolate will harden as it cools so it needs to remain in the mid 80s.

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