I had a conversation about tempering chocolate the other day.
Actually, the conversation was partly about how I am doing it wrong – this is my own declaration. I do not use a double boiler, I do not use glass bowls over water, I definitely do not use a microwave (okay, so I am not doing it completely wrong…)
If you have read any of my previous truffle recipes, you may already know this – all I do is chop chocolate, then melt it in a pan at the absolutely lowest setting my gas stove allows, stirring constantly and rapidly with a spatula. That’s it.
Works every time, and whether dipping truffles or painting chocolate into molds for filled truffles, it hardens into the shiny coating you find sparkling back at you from the chocolate counter at the candy store.
These truffles have a rich melty center with the perfect hint of mint. I am making them for my valentine, and for a few well deserving friends…
Today I am not only sharing with you my absolute favorite truffle recipe ever, but I have a giveaway as well – with four winners!
dark chocolate mint truffles
dairy, soy, and gluten free, vegan
makes 12 large truffles, 21-22 regular size
8 ounces dark chocolate, divided
1/2 cup full fat coconut milk (canned)*
8-10 drops (1 dropper full) Peppermint NuStevia
*Without shaking, open can of coconut milk, spoon out 1/2 cup of the thick portion at top of can for this recipe.
Chop 4 ounces chocolate.
In saucepan, bring coconut milk to a boil, then remove from heat. Add the chopped chocolate, whisk until smooth. Add peppermint flavoring, stir to combine. Cover and transfer to refrigerator to thicken (1 hour).
Chop remaining 4 ounces chocolate, and melt over lowest heat possible, stirring constantly and rapidly. Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Place in refrigerator for 5 minutes or until chocolate has set. Remove from fridge, repeat – brushing another layer of chocolate to coat, making a thick layer of chocolate ‘shell’. Cool in refrigerator until set.
Fill each mold with mint chocolate filling, leaving room at the top to seal with more chocolate. Reheat remaining chocolate and fill each mold, covering the filling completely. Tap molds on counter to remove any bubbles, return to refrigerator to set. See step by step photos of this process here.