Makes 40 truffles
- 24oz semisweet chocolate (Ghiradelli or Scharffen Berger), divided into 8oz,12oz, and 4oz and chopped fine
- 1+1/3 cup sugar
- 8 Tbsp. water
- 6 drops lemon juice
- 2/3 cup heavy cream
- 1/4 tsp. kosher salt plus more for sprinkling
* large pot
* rubber spatula
* melon baller
- Melt 8oz chocolate in a double boiler (pot set above a pot of barely simmer water). Make sure the bottom of the double boiler is not touching the water.
- In separate heavy saucepan, add sugar, water, and lemon juice. Dissolve sugar by stirring over low heat.
- Once sugar is dissolved, increase heat to boiling (medium-high) and DO NOT TOUCH PAN OR STIR! LEAVE PERFECTLY STILL (this step prevents the caramel from crystallizing which will give it an unfavorable consistency).
- Wait until the caramel mixture turns a dark amber color (this may take awhile), then add heavy cream whisking constantly until smooth.
- Add caramel mixture to melted chocolate and stir until a smooth consistency.
- Chill mixture for at least 3 hours.
- Using a melon baller, make half domes and place on a cookie sheet with tinfoil. Refrigerate until ready to coat with ganache.
* large pot
* completely dry double-boiler (any moisture will disrupt tempering)
* completely dry rubber spatula
* wire rack
- Bring pot of water to a slow boil.
- Chop chocolate into even pieces (no greater than 1/2inch-this will ensure all chocolate melts evenly).
- Transfer chocolate to dry double boiler.
- Place double-boiler over water, turn off heat, and stir until chocolate is completely melted and temperature reaches 110F (use an instant read thermometer). As soon as chocolate reaches this temp., remove it from the heat, and dry bottom of double boiler.
- Add 4oz. chopped chocolate to melted chocolate. Stir vigorously until all chocolate is melted (this step is called “seeding” and gives the ganache a glossy and smooth appearance).
- Using a fork, drop filling into ganache and completely cover. Tap fork against the side of the bowl to get rid of excess ganache. NOTE: You need to move quickly because once the chocolate cools below 90F, the ganache will lose it’s glossy appearance. (This part is difficult and I still haven’t found an easy way to do it. Any suggestions would be greatly appreciated!)
- Allow truffles to sit on wire rack for about an hour until the ganache sets.