Recipe: Double Chocolate SnowBalls
Ingredients
- 7 1/2 oz. chopped dark chocolate
- 5 1/2 oz. heavy cream
- 1 oz. corn syrup
- 1 tbl butter
- 1 tsp pure vanilla extract
- 16 oz. melted, tempered dark chocolate
- 12 oz. White Chocolate
Instructions
- In a small saucepan, heat heavy cream and corn syrup over med/high, stirring often until it comes to a rolling boil.
- Put the chopped chocolate in a separate bowl, pour hot mixture on top and then let this sit for about 2 min.
- Begin slowly stirring and then gain speed as the chocolate melts. Then vigorously whip the mixture to a pudding like consistency.
4. Once the ganache is smooth and pudding-like, let it cool for 5-10 min before you add the butter. Cut the butter into 4-6 little pieces and incorporate fully, then stir in the vanilla.
The ganache is now finished but needs to cool once more before you can pipe it. Line a baking sheet with wax paper. And go ahead and fill a pastry bag with your warm ganache. I like to speed the cooling process by lying the filled pastry bag flat on the counter. When its cool to the touch, then its ready to pipe! (If you don’t have a pastry bag you can use a zip lock, don’t cut off a bottom corner until the ganache is cool.)
5. Pipe ganache into small piles, this recipe should yield about 40-45 truffles depending on size. Take care not to make them too large because once dipped they will be huge! After piping you will need to let them set-up over night to become firm enough to roll. I like to store them in the oven, as long as you aren’t going to use it. It’s always a good idea to stick a note to the oven not to turn it on, in case you forget… to avoid disaster! Trust me ; )
6. Now is as good a time as any to shave the white chocolate, which is hopefully in blocks or bars. Carefully, using the box grader which is quick and easy and produces nice shavings that remind me of snow, that’s why I call these truffles snow balls!
7. It’s time to roll! Hopefully your little piles of ganache are nice and firm and as ready as you are. It’s best to try and keep your palms open while rolling these into neat round ball form. I like to wear food safe gloves for this step because it can get really sticky and if it gets TOOoo sticky I will put on a clean pair half way through.
8. Dipping comes next when your chocolate is melted and tempered. I like to use dipping utensils like you see in the photos with round tips but a fork will work with a bit of a balancing act. Submerge the whole truffle in your melted chocolate and then fish out. Be sure to give your fork a tap on the side of your dipping bowl or shake it a bit to remove excess chocolate and avoid puddling. Then immediately roll and cover with your white chocolate shavings, leaving them covered for a few min to dry. And voila!
Awesome, these look soo great!
Ok, I am pretty young, but I’m pretty good at baking. I have seen my share of recipes, and this by FAR is the BEST one! 🙂 Thank You Much! ~Lil’Smith Baker~
Thanks Kassidy! Dont forget to subscribe to my feed or Like ladychocolatier on facebook if you’d like to keep up with my latest recipes!