Double Chocolate Truffles
6 – 8
- 1 cup dark (70%) chocolate chips
- 3/4 cup + 3 Tbsp. coconut cream
- 2 tsp. vanilla extract (or extract of your choice)
- Pinch of salt
- 3/4 cup + 6 Tbsp. semisweet chocolate (best if chopped small but chips work as well)
- Crushed hazelnuts
- Shredded coconut
To prepare the ganache, heat the coconut cream in a small pot or saucepan over medium heat, stirring occasionally.
While the coconut cream is warming, combine the chocolate chips, vanilla extract and salt in a bowl.
Once the coconut cream starts to bubble, keep stirring until the cream is almost boiling, then pour the cream over the chocolate chips.
Allow the chips to rest for 2 minutes, then whisk the coconut cream and chocolate chips together.
Whisk until well combined and a thick ganache forms. Place the ganache in the fridge for an hour, give it a stir, and place back in the fridge for an additional hour.
To create the truffles, remove the ganache from the fridge and allow to sit at room temperature for 15-20 minutes. Scoop small amounts of ganache up with a spoon and roll them into balls. Continue doing this until you’ve made truffles with all of the ganache. Transfer the truffles to the fridge for 20 minutes.
While the ganache is cooling in the fridge, make the tempered chocolate shell. Create a double boiler by heating 2 inches of water in a pot over medium heat.
Once the water begins to bubble, place a heat-safe bowl on top of the pot. The bowl should be large enough that it sits over the pot and doesn’t fall in. Pour in 3/4 cup of the semisweet chocolate. Use a spatula to stir the chocolate frequently.
Use a ThermoPro thermometer to test the temperature of the chocolate. Once the chocolate reaches around 115 degrees Fahrenheit, remove the bowl from the pot and place it on the prep table.
While stirring with the spatula, slowly add in the remaining 6 tablespoons of chocolate. Do so slowly, a few chips at a time. This will slowly reduce the heat of the chocolate and melt the new chips as they are added. Continue adding the chips until the chocolate reaches about 80-84 degrees.
Place the bowl back on to the pot quickly and stir until the thermometer reads 89 degrees. Promptly remove the pot and set aside. Your chocolate is now tempered and ready to coat the truffles!
Remove the truffles from the fridge. One at a time, use two spoons to carefully coat each truffle with the tempered chocolate. Place the coated truffles on a parchment covered sheet pan and top immediately with crushed hazelnuts or shredded coconut. Let the truffles set for at least 30 minutes prior to storing in the fridge or freezer.