I am off the Halloween treats for today (not really, as you can decorate these truffle with orange, yellow, and green sprinkles.) I decided to go double chocolate today since it is a chocolate kind of day.
Chocolate Dipped Chocolate Truffle
1 1/2 cup chocolate chips
1/2 cup soy creamer or coconut milk
12 ounces dark chocolate for dipping
2 tbsp coconut oil
Add-ins:
Chocolate Orange: 1 tsp orange extract
Chocolate Peppermint: 1/2 tsp peppermint extract
Turkish Coffee: 1 tbsp + 1 tsp instant coffee or finely ground regular coffee + 1/4 tsp cardamom
Procedure
Place 1 1/2 cups chocolate chips in a medium bowl with desired add-in flavor and set aside.
In a small sauce pan heat the creamer to a scald (just before boiling point). A skin will form over the top and the sides will begin to simmer. Remove hot cream and pour immediately over the chocolate chips. Cover for 3 minutes. Remove stir together with a spatula until the chocolate and cream come together to create a homogeneous thick sauce. Do not over mix.
Allow ganache to set up at least six hours or overnight.
When ganache is hard, roll mounded teaspoon size balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least four hours.
Temper or in a double boiler or the microwave, gently melt the chocolate and coconut oil until smooth. Insert a toothpick into a frozen truffle and dip into the chocolate. Allow excess chocolate to drip off then place truffle back on parchment-covered baking sheet to harden. Repeat until all the truffles are dipped. If desired, top each truffle to indicate flavor: orange zest, crushed peppermint candy, or coffee bean, or decorate for your holiday!
Once chocolate is hardened, they are ready to eat. Store in the freezer.
see more: http://www.thesweetlifeonline.com/2012/12/17/chocolate-dipped-chocolate-truffles/
