When the chocolate and cream mixture (ganache) has cooled, it’s time to roll the truffles.When the chocolate mixture is completely mixed, cover your bowl and set in a cool dry place to harden overnight.Make sure to get all the cream and chocolate off the sides of the bowl into the main mixture. Immediately begin to mix the cream and chocolate with quick strong strokes. Pour the cream and mint mixture over a strainer into your melted chocolate.

Taste cream and add a 1-4 drops of peppermint extract to taste.Allow cream to cool to approximately 105˚. Pour cream and mint into a small sauce pan and bring to a boil, then remove it from heat.60 seconds to melt the chocolate.) The chocolate should never get above 165˚ it should be more like 100˚ The warmer portions should melt the remaining chunks while you stir. Microwave in small zaps– 10-20 seconds at a time– stirring in between until most of the chocolate has begun to melt.of chunks of chocolate in a large microwavable bowl. I’m excited to try a million different kinds of chocolate- but I have learned the lesson that having truffles readily available stretches self control to its limits. We’ve been using a Gourmet Bittersweet purchased from the Chocolate Man in Seattle, and used cocoa from them as well. In the class, the teacher stressed that it’s best to use quality chocolate and fresh cream- and to try a bunch of different types to see what you like best. If you don’t care as much about the shape of the truffle, a spoon will work too. Small Scoop: You will scoop small balls of chocolate and roll them with your hand.We use both a digital scale and a simpler (non-digital) taring scale for various things when cooking. You’ll need a scale that will tare (to ignore the weight of your bowl). Kitchen Scale: There’s not really a work around on this one.You could use a strong knife, ice pick, or many other kitchen tools to do the same thing (just not as easily.) Chocolate Chipper: This guy is a huge help in breaking up the slab of chocolate into smaller pieces, but it’s not absolutely necessary.Other kitchen thermometers will work in a pinch, just make sure to stir well before testing the temperature and leave the thermometer in until you get a true reading. Infared Thermometer: Just point this sucker at a surface and you get a quick sanitary temperature.Another option is to fill a large bowl up with hot water from the tap, and set a bowl on top of it: given enough time, the steam should bring the chocolate up to a nice liquid temperature. If you don’t have one, you can use a well-monitored double boiler. We used a short zaps in the microwave to do so. Microwave: You’ll need to melt your chocolate, without getting it too hot.I’ve listed the tools below, along with work-arounds if you’re missing them. In addition to the usual mixing bowls, platters, and spatulas, there are a few things that make chocolate a lot easier. Turns out truffles are the perfect combination of messy (for me), science (for him), and chocolate (for the both of us.) I’ve selected a few of those DIY’s, Recipes, and other posts to share on the site.Īt his heart, Safety Husband is as crafty as anyone, so when he surprised me with truffle making lessons* for Valentine’s Day I wasn’t that surprised. From 2014-2016 I chronicled my crafty endeavors on the site Adventures-in-Making.

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