Heart of Gold Truffles
Rich chocolate truffles with a shimmering gold coating offer a delightful treat for any occasion.
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Instructions
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Heat heavy cream to a simmer in a small saucepan.
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Place chopped bittersweet chocolate in a bowl, then pour the hot cream over it and let it sit for one minute.
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Whisk the cream and chocolate until smooth, then stir in vanilla extract.
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Cover the ganache with plastic wrap, pressing it to the surface, and let it cool to room temperature until no longer warm but still fluid.
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While the ganache cools, melt the candy coating or temper chocolate and fill the mold cavities, then invert the mold after one minute to drain excess chocolate onto waxed paper.
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Scrape excess chocolate from the top of the mold and let the chocolate shell harden at room temperature or briefly in the refrigerator.
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Once the chocolate shell is set, fill each cavity 3/4 full with the cooled ganache, tap the molds to release air bubbles, and refrigerate for 30-45 minutes until the ganache is firm.
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Re-melt the coating or re-temper chocolate, then spoon it over the ganache-filled cavities, spreading to seal completely; scrape off any excess.
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Allow the chocolates to set completely, then unmold them; trim any jagged edges with a paring knife if necessary.
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For a gold finish, use a clean paintbrush to apply gold luster dust over the entire surface of each chocolate, then handle truffles carefully to preserve the coating.