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1
Heat the cream just to boiling and pour over chopped chocolate.
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2
Add softened butter and whisk together slowly until emulsified and shiny--If necessary, heat 30 seconds at a time if not fully melted.
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3
Let this mixture sit at room temperature until it thickens enough to pipe out, or stick the tray in the refrigerator to hasten things.
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4
With a piping bag and a No.
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5
7 open piping tip, pipe onto a parchment-lined sheet.
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6
Chill in the refrigerator or let set up at room temperature.
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7
Melting chocolate is usually done best in a bain-marie or double boiler, which is just a pan of hot or simmering water, with a bowl placed over it.
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8
Melt about 2/3 of the dark chocolate.
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9
Use a bain-marie pan until the chocolate is completely melted, not to exceed 120 degrees (50 C.).
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10
Alternatively, to melt the chocolate, place it in a small heatproof bowl.
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11
Then rest it over a saucepan of barely simmering water and leave for a few minutes, stirring occasionally, until melted.
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12
Remove from the heat, wiping the bottom of the bowl to remove any water.
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13
Add the remainder of the chocolate and stir in.
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14
The added chocolate should melt down.
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15
This will recrystallize the chocolate, causing it to solidify.
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16
The perfect temperature for dipping chocolates is between 88 and 90 degrees (30 C.).
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17
If the chocolate is still too hot, allow to cool further.
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18
If the chocolate gets too cool, the bowl can go back briefly on the bain-marie.
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19
You can melt chocolate in a microwave, choosing a low setting and after intially melting for 30 seconds, use short hits of 10 to 15 seconds each time to see if it has melted.
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20
Temper in the same fashion as the dark chocolate, but the bain-marie or saucepan should have very warm, not simmering water.
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21
Melting temperature should not exceed 115 degrees (45 C.).
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22
Dipping temperature should be between 87 and 89 degrees (30 C.).
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23
When the ganache has set, temper the dark chocolate.
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24
With a tempering fork (or dinner fork) immerse one truffle into the chocolate completely.
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25
Remove from the chocolate and carefully shake off excess.
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26
Place the truffle on a parchment-lined sheet.
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27
Continue with all truffles, slowly reheating chocolate if necessary.
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28
Chocolate can be maintained at a constant temperature by putting a heating pad on its lowest temperature and placing the bowl of chocolate on top.
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29
Cover with plastic wrap.
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30
After the white chocolate is tempered, dip just the tip of the truffle in it.
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31
Keep in a tightly covered container in the refrigerator for up to a week, but these are best gobbled within a few days (with help).
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32
They may be stored, tightly wrapped, in the freezer.
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33
To defrost, remove from freezer and let defrost still wrapped until they come to room temperature.
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34
This will eliminate any condensation.
