Page 149 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

the mixture into balls about 1 inch in diameter. If the mixture is too
soft to hold its shape, chill for several minutes in refrigerator.

Step 4

Reserve about 1 ounce of white chocolate for tempering, and about
1 ounce for coloring. Melt the remaining 10 ounces of white
chocolate over simmering water in a double boiler until the chocolate
is melted and warm but not hot (about 105 degrees F (40 degrees
C)). Remove the pan containing the melted chocolate from the

double boiler, and add about 1 ounce of chopped, unmelted white
chocolate. Stir the chocolate until the unmelted pieces of chocolate
melt, and the temperature drops to 80 to 82 degrees F (27 to 28

degrees C)).

Step 5

Carefully dip each center in the melted white chocolate, and gently
place the truffle onto a piece of parchment paper or waxed paper to
cool and harden, about 15 minutes.

Step 6

Melt the remaining 1 ounce of chopped white chocolate over
simmering water in a double boiler until the chocolate is melted and

warm but not hot. Stir in a very small amount of powdered red food
coloring until you get a desired shade of pink. Dip a little colored
chocolate out with a spoon, dot each truffle with a pink dot, and allow

the pink chocolate dots to set, about 15 minutes. Place the truffles
into paper candy cups to serve.

Cook's Notes

If the filling is too thin, as it often is for me, I make the "balls" and put
them in the freezer to set. In fact, I find the very solid and cold
ganache is ideal for coating with chocolate, although the constant

dipping of frozen centers into the hot tempered chocolate may
require you to reheat the chocolate once more or maybe even twice
more during the process.