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February Is Chocolate Month

Chocolate Candy
Making Guide

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roll the wet truffle in cocoa powder, finely chopped nuts, sweetened shredded coconut, or just eat it dipped in chocolate.

Pumpkin Spiced
Gingersnap Truffles

The recipe on this page is for using Chocoley's Couverture Chocolate.

To make the same recipe using
Bada Bing Bada Boom click here.

Ingredients:

You'll also want:

TIP:

Keep an ice pack next to you and in between rolling the ganache into balls hold the ice pack in your hands to keep your hands cold - then the chocolate won't melt while rolling the balls!

Prepare Ganache:

1. Put Chocoley V125 Couverture Dark chocolate in a large mixing bowl. Do not melt the chocolate. Just put the discs in.
2. Bring cream slowly to a light boil in a heavy saucepan.
3. Pour boiling cream over chocolate and keep stirring until all the chocolate has melted.
4.

Add pumpkin pie spice and vanilla.
5.

Let stand for 5-10 minutes then you can thicken the mixture by whisking it until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.
6.

Stir in chopped gingersnaps.
7.

Cover the bowl of ganache and put it in the refrigerator (about 3 hours) or freezer (about 1 ½ hours) and chill until firm. You want the ganache to be just thick enough to easily form the truffle balls.

Form Truffles:
1. Create 1" round balls by using a very small ice cream scooper or a melon baller if you have one - if not, just use your clean hands to grab some ganache and have fun rolling it into a ball - it's sort of like Play Dough. Place the balls on Heavy Weight Dipping Sheets and freeze until firm (about 45 minutes).
2. While the chocolate balls are in the freezer, temper the 8 oz. of Indulgence Ultra Couverture Dipping & Enrobing Chocolate in double boiler. Follow the tempering instructions that came with your Indulgence chocolate, or click here for instructions.
3.

After the chocolate balls are firm and the Indulgence chocolate is tempered, use a stainless steel dipping tool to dip each ball in the melted chocolate. Before the dipped truffles set up, roll the wet truffle in the finely crushed gingersnap cookies.
4.

Place onto heavy weight dipping sheet to set up in refrigerator.

Keep chilled until ready to serve.