You're making two candy recipes here, the ganache is the centers of your truffles, then there's the dip. Worth the effort. This is the chocolate candy that I would die for.
Ganache Recipe #1
For the centers of truffles, you need a more solid ganache, in this case made with equal parts cream and two kinds of chocolate.
Ingredients:
8 oz. heavy cream (unwhipped), brought to the boiling point. 8 oz. milk baking couverture, chopped 8 oz. vanilla couverture, chopped 1 ½ oz butter
Remove hot cream from heat. Pour hot cream into chocolate, stirring constantly. Make sure your spoon is very dry. Adding moisture, even in small qualities, will turn the chocolate into a granular disaster.
Add butter and stir till smooth. Cool uncovered.
Chocolate Truffles
When the ganache is cooled, whip it with a mixer until light, 1 - 2 minutes. Let ripen on the counter at room temperature overnight.
Make 1 inch balls. The best way to do this without making a mess is to use a scoop and then refrigerate the balls for a few minutes to chill them, before dipping.
Have ready 1 1/2 lbs. tempered chocolate. Dip in the ganache balls and let set to harden. Store in an airtight container in a cool place.
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