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Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan.
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2
Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily.
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3
Place the chopped chocolate in a medium-size mixing bowl.
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Make a ganache by pouring about 1/2 of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate.
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Then, slowly whisk until smooth and homogenous.
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6
Do not add all of the hot cream to the cold chocolate at once.
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The shock of the temperature extremes will cause the fat in the chocolate to separate.
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As the chocolate melts, you will see some elasticity if there is no fat separation.
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This means the chocolate still has an emulsion; the fat molecules are still holding together.
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If the ganache separates, it loses its elasticity, collapses, and becomes very liquid.
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I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate.
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Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
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If the ganache separates, it is very easy to fix.
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Simply add a small amount of cold cream and whisk well.
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This will bring the ganache back together.
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The ganache should be thick, shiny, and smooth.
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Add the desired flavoring and mix until fully incorporated.
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Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula.
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Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.
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I usually make the ganache at the end of the day and let it cool overnight.
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As it cools, it will thicken and set.
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Use a ladle to fill the mold with white chocolate.
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When it is full, empty it into the bowl of chocolate.
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The inside of the mold should be evenly coated with chocolate.
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Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet.
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Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife.
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When the chocolate sets, it shrinks or retracts from the sides of the mold.
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A clean edge will keep it from sticking and cracking as it shrinks.
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You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
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Use a spatula to spread some of the cooled ganache into the chocolate mold.
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Fill it just short of the top so there will be room to close the chocolates.
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When finished, use a spatula to spread tempered white chocolate over the ganache.
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Allow this to set.
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When the chocolate has set completely, unmold the chocolates.
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Tip: If you have extra ganche, you can make truffles.
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Let the ganache cool until it is the consistency of toothpaste.
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Then roll it into balls.
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Use a chocolate dipping fork to dip the ganche balls in tempered chocolate until completely covered.
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Set the dipped truffles on a parchment paper lined sheet pan until set.
