It IS possible to temper chocolate chips! And tempering chocolate is not as hard as you think. I made these for a Relief Society activity where I was demo’ing truffles. They were delicious! And the flavor combos are endless! *Naptime tip: Make the ganache and prep your toppings during one nap and then temper and dip during another for stress-free chocolatiering!
Chocolate Dipped Chocolate Truffles(Adapted from Cook’s Illustrated)
For the ganache:
8 oz. good quality dark or milk chocolate chips (Ghirardelli or Guittard recommended)
½ cup heavy cream
2 Tbs. butter
1 Tbs. corn syrup
*Optional ¼-½ tsp. extract or up to 2 tsp. of other flavoring (juice, oil, spices, etc.)
For the tempered chocolate coating:
10 oz. chocolate chips
2 oz. tempered chocolate bar, broken into 1 oz. pieces
Toppings (chopped nuts, crushed candy cane, sprinkles, spices, cocoa powder, etc.)
Place a metal bowl over a pot containing about 2 inches of simmering water. Melt chocolate chips in bowl set over low to med-low heat, stirring often until melted. Place heavy cream, butter and corn syrup into a microwave-safe bowl and heat on high for 30-60 seconds until cream is hot and butter is melted. Whisk cream mixture to thoroughly combine. Add extract/flavoring if using. Once chocolate chips are melted, remove bowl from double boiler and whisk in the cream mixture until shiny and smooth. Cover and refrigerate for at least 2 hours (or overnight) until ganache is set.
When ready to dip, remove set ganache from fridge and scoop tablespoon-sized balls onto waxed paper-lined tray or cooling rack. Quickly roll each ball of ganache in your hands to create a uniform shape.
Chill the balls in the freezer for 10-15 minutes (or up to overnight in the fridge). Prep and assemble truffle toppings.
While ganache balls are chilling, make the tempered chocolate coating. Slowly melt the 10 oz. of chocolate chips in a metal bowl set over a pot with 2 inches of barely simmering water. Using an instant-read thermometer, heat chocolate chips to 120 degrees F (115 for milk and white chocolate) stirring often, then remove from heat. Remaining chips will melt as you continue to stir off-heat. Stirring constantly, cool the chocolate down to 100 degrees F. Add 2 pieces of tempered chocolate bar to “seed” the chocolate. Keep stirring until chocolate registers 90 degrees. Chocolate is now in temper.
Remove ganache balls from freezer. Toss one ball at a time into the tempered chocolate, rolling it around with a fork to coat it completely. Lift the truffle out of the chocolate and tap the fork on the bowl to remove excess coating. Scrape the fork off on the edge of the bowl then lower the truffle onto the waxed paper, using a toothpick to push truffle off the fork. Sprinkle with desired topping or roll in cocoa powder (gently shaking off excess cocoa after coating is set). **Make sure your tempered chocolate stays between 90 and 80 degrees!** Continue dipping until all ganache balls have been coated. If tempered chocolate drops to 80 degrees, re-warm gently over double boiler until chocolate just reaches 90 degrees. Once the tempered coating has set, truffles are ready to serve. Store finished truffles in the fridge for up to a week. Enjoy!
– Make sure no water gets into your chocolate while it’s melting or it will seize up!
– Depending on the amount of liquid flavoring added, you may need to decrease amount of cream slightly.
– Return ganache balls to the freezer if they start getting too soft to dip.
-It’s ok if chocolate is heated above 120, just be very careful not to burn it.
– Check the temperature of the tempered chocolate often to keep it between 90 and 80 degrees.
– Use a heating pad under your bowl to keep chocolate in temper.
-If tempered chocolate dips below 80, re-warm it up to 120, re-seed with another ounce of tempered chocolate and bring it back down to 90, stirring constantly.
– break or cut off hardened chocolate “foot” of truffle for a neater presentation.
– If tempered chocolate doesn’t harden, serve truffles cold 😊<<<