From 2014-2016 I chronicled my crafty endeavors on the site Adventures-in-Making. I’ve selected a few of those DIY’s, Recipes, and other posts to share on the site.

PHOTOS

At his heart, Safety Husband is as crafty as anyone, so when he surprised me with truffle making lessons* for Valentine’s Day I wasn’t that surprised. Turns out truffles are the perfect combination of messy (for me), science (for him), and chocolate (for the both of us.)

Let’s break it down…

Kitchen Tools

In addition to the usual mixing bowls, platters, and spatulas, there are a few things that make chocolate a lot easier. I’ve listed the tools below, along with work-arounds if you’re missing them.

• Microwave: You’ll need to melt your chocolate, without getting it too hot. We used a short zaps in the microwave to do so. If you don’t have one, you can use a well-monitored double boiler. Another option is to fill a large bowl up with hot water from the tap, and set a bowl on top of it: given enough time, the steam should bring the chocolate up to a nice liquid temperature.
• Infared Thermometer: Just point this sucker at a surface and you get a quick sanitary temperature. Other kitchen thermometers will work in a pinch, just make sure to stir well before testing the temperature and leave the thermometer in until you get a true reading.
• Chocolate Chipper: This guy is a huge help in breaking up the slab of chocolate into smaller pieces, but it’s not absolutely necessary. You could use a strong knife, ice pick, or many other kitchen tools to do the same thing (just not as easily.)
• Kitchen Scale: There’s not really a work around on this one. You’ll need a scale that will tare (to ignore the weight of your bowl). We use both a digital scale and a simpler (non-digital) taring scale for various things when cooking.
• Small Scoop: You will scoop small balls of chocolate and roll them with your hand. If you don’t care as much about the shape of the truffle, a spoon will work too.

Good Chocolate makes Good Chocolate

In the class, the teacher stressed that it’s best to use quality chocolate and fresh cream- and to try a bunch of different types to see what you like best. We’ve been using a Gourmet Bittersweet purchased from the Chocolate Man in Seattle, and used cocoa from them as well. I’m excited to try a million different kinds of chocolate- but I have learned the lesson that having truffles readily available stretches self control to its limits.

Day 1: Making the Ganache

Measure out 8oz. of chunks of chocolate in a large microwavable bowl.
Microwave in small zaps– 10-20 seconds at a time– stirring in between until most of the chocolate has begun to melt.

The warmer portions should melt the remaining chunks while you stir. (It takes us approx. 60 seconds to melt the chocolate.) The chocolate should never get above 165˚; it should be more like 100˚

Pour cream and mint into a small sauce pan and bring to a boil, then remove it from heat. Allow cream to cool to approximately 105˚.
Taste cream and add a 1-4 drops of peppermint extract to taste.

Pour the cream and mint mixture over a strainer into your melted chocolate.

Immediately begin to mix the cream and chocolate with quick strong strokes. Make sure to get all the cream and chocolate off the sides of the bowl into the main mixture.

When the chocolate mixture is completely mixed, cover your bowl and set in a cool dry place to harden overnight.

Day 2: Forming the Truffles

When the chocolate and cream mixture (ganache) has cooled, it’s time to roll the truffles. Fill a small bowl with cocoa.

Scoop a ball of ganache, and drop it into your clean, dry hand. Quickly roll the ball into a sphere, then drop it in the cocoa.

Roll the ball through the cocoa powder to lightly coat all sides, then gently place it on a platter.

Repeat until you have turned all the ganache into truffles, or you get too full to finish and just start eating it with a spoon.

Storing and Gifting

Cover any remaining truffles and store in your refrigerator. They are usually best eaten in the first week.
If you’d like to share the love, you can get really creative with your presentation, or keep it simple by wrapping them in a small covering of parchment paper.

Ours didn’t last long enough. We really like chocolate.

*If you’re in the Seattle area, I highly recommend the “Introduction to Truffles” class at Chocolate Man. It was a great experience, and made us feel really confident about experimenting with different methods. You can tell Bill really loves chocolate, and science, and teaching. Chocolate Man also has a great selection of pre-made chocolate creations, chocolate supplies, and even tools to rent (CHOCOLATE. FOUNTAIN.)