Today I finished up the dipping- the last-minute real caramel batch for my kids (other people will benefit) and the black truffle truffles I made as an experiment (very limited batch). I then also packaged up a bunch of boxes and made labels. So not a lot to report.

However, I’ve received some requests for actual recipes so thought I’d share here along with a few notes about each one.

I’ll start with the classics, mocha and mint. These recipes have evolved over the years and these are their current versions. But they are delicious and importantly, reliable.

Mint truffle ganache

• 2 cups heavy cream
• 1 vanilla bean, sliced in half (optional- I think it adds a nice mellow note to the flavor, but it’s probably not necessary for the mint)
• dash of salt
• 8 sprigs of fresh mint, loosely chopped
• Peppermint oil (not extract, though that might work- the oil is highly concentrated)
• 2 T dark rum
• 3 T gin
• 1 T anisette (I’ve used absinthe and pastis in the past- I like the flavor it adds to the mint)
• About 1 lb of semi-sweet chocolate (I sometimes use left over pure chocolate but have many times used semi-sweet chocolate chips for this)
• 2 oz unsweetened baker’s chocolate

Making the mint ganache

In a heavy saucepan bring the cream, vanilla bean, mint leaves, and salt slowly to a gentle boil. Adjust the hear so that it’s just boiling for about 2-3 minutes then turn off heat and let cool until it’s very warm but not hot. It will form a ‘skin’ on the top as it cools. While the cream is boiling melt the chocolate either in a double-boiler or in the microwave. It’s important that the chocolate be melted all the way through but not overheated because it will cause it to lose emulsion and do weird things.

Straining the cream after it’s cooled

Strain the cream through a fine metal strainer into a mixing bowl and add melted chocolate. With a whisk slowly mix the two together. At first they won’t mix, then they’ll look like cream with a bunch of chocolate flecks in them, then finally it’ll turn into ganache. The amount of chocolate to add may vary a bit depending on the kind you have. However, the ganache should end up the consistency of a runny pudding. When you drop a spoonful back on the surface you should be able to see the glob on the surface afterward- it’s hard to explain and I can’t really provide a photo of it. If it’s runny like chocolate mill at this point (even thick chocolate milk) you’ll end up with very soft centers and won’t be able to dip them. And if there’s too much chocolate the centers will end up too hard to scoop.

Pour in the melted chocolate

Add the peppermint oil to taste. I like to add a few drops, mix, then taste and add more if needed. The peppermint oil will give the fresh minty flavor that will complement the fresh mint flavor. Finally, add the alcohol and slowly mix in. It will take a minute for it to mix but it should be completely smooth. Cover tightly with saran wrap or put into a covered container and freeze overnight.

Whisk together

After a night in the freezer the ganache should be firm but slightly resilient to the touch. It should not be sticky at all when you push your finger on the top

with some force, but it shouldn’t feel like a rock either. If it’s too hard you can move it to a warmer freezer (if you have one) or leave it in the refrigerator for 30 minutes and see if that helps. If it’s too soft there may be no helping it- it makes a delicious ice cream topping, coffee flavoring, or pancake syrup when remelted, but you won’t be able to thaw it, add chocolate, and refreeze it. That doesn’t work when I’ve tried it.

Tempering chocolate and dipping

To dip the truffles you have to have a bunch of tempered chocolate, My method is to chop up dark chocolate (about 3-4 lbs), put it in a microwave safe bowl and microwave on low power (2 out of 10) for about 8 minutes. Stir if you can then microwave on 3 for 4 minutes. Stir and let sit for 15 minutes until all the chocolate pieces are soft then another 3 minutes on low power. At this point you need a chocolate thermometer. Microwave in short bursts 30-45 seconds, at low power, then stir and read the temperature. For dark chocolate the temperature should reach 115° F but NOT go above 120° F or it’ll cook and won’t be good anymore. Once that temperature has been reached I drop in a fair-sized chunk of unmelted chocolate (just one chunk- don’t chop it up) and stir with a rubber spatula occasionally until the temperature drops to 88° F. This will take about an hour.

An important point to remember here is that water and chocolate D

The melted chocolate before it’s been tempered.

ON’T mix. Getting more than a drop or two of water in your chocolate can ruin it so be careful around sinks, etc.

Tempered chocolate is thick, but will still not cling to a fork if you tap it a few times.

At this point the chocolate should be tempered and ready to be used to dip. Line a flat baking sheet with wax paper and take your ganache out of the freezer. Using a tiny ice cream scoop or melon baller make a small ball of ganache and drop it in the chocolate. Using a ford with wide tines quickly lift the ball out, scrape excess chocolate on the side of the bowl, and carefully drop on to the cookie sheet. I use a swirl motion when taking the fork away to try to make sure that the truffle is well covered. When the chocolate cools it will become a bit sludgy and make it very hard to dip. Put it back in the microwave for about 10 seconds at a time on low power and monitor the temperature. If the temperature of the chocolate gets above about 91° F things will get a lot easier for you, but the chocolate will have lost temper and you’ll need to start all over again. Don’t do it!

First truffles of 2014!

The truffles should be ready in about 15 minutes, and can last for a week or longer at room temperature (or slightly below- but don’t put them in the fridge since it’ll ruin the chocolate).

 Mocha ganache

• 2 3/4 cups heavy cream
• 1 vanilla bean, sliced in half (optional- I think it adds a nice mellow note to the flavor, but it’s probably not necessary for the mint)
• dash of salt
• 1 cup fresh ground dark coffee- medium grind
• 4 T dark rum
• 4 T Kahlua or other coffee liquor
• About 1 lb of semi-sweet chocolate (I sometimes use left over pure chocolate but have many times used semi-sweet chocolate chips for this)

Follow the general procedure for the mint truffles above but with the following modifications:

Bring the cream, vanilla bean, salt, and ground coffee to a gentle boil. Watch this carefully because it will boil over easily. Boil for 2-3 minutes then remove from heat and let cool 15-20 minutes. Strain through a metal strainer- but the coffee grounds will make this

Mocha ganache

somewhat difficult. I use a large metal strainer and spend some time letting the cream drain into the bowl. You can use a spoon to mix up the sludge in the strainer and help things along too.

Mix with the chocolate and alcohol as described above.

And voila! It’s JUST THAT EASY!