Quite some time ago, (like, way over a decade.….) my husband and I gathered together with some friends, and went to a Christmas dinner at the nicest restaurant we all could (kind of) afford. I remember at the time thinking what an extravagance it was. The food was delicious, the dessert divine, and the company happy and gracious, but it was the after dinner cocoa that was unforgettable to me. It was served all steamy and creamy, with a hand-crafted mint truffle nestled next to the elegant mug. The waiter explained that it was meant to be dropped into the cocoa to melt and blend with the drink into après dîner decadence.
Why I was so impressed? I guess because I was young and inexperienced in the ways of food, truffles were just becoming cool, and man, did I love anything mint chocolate!
This is a variation on that cup of yum that could be an awesome way to show your friends/neighbors how much you looooooove them. They are a teensy bit more work than a lot of treats, but so worth it in the end.
10 oz. good quality bittersweet chocolate–chopped up
12 oz. chocolate for dipping–chopped up
15 (6 inch) wooden skewers or sucker sticks
Put the 10 oz. chopped chocolate in a medium bowl. Set aside.
In a small sauce pan, warm the cream just until barely bubbling around the edges.
Pull off the heat and pour into the bowl of chopped chocolate. Let sit 5–7 minutes before stirring. Stir until all the bits of chocolate are melted.
Cover with plastic wrap and refrigerate for several hours.
Using a small cookie scoop, take two level scoops and combine and shape into a cube. Set cubes onto a baking sheet lined with parchment or a silpat liner.
Insert a stick into the center of each cube and set baking sheet into freezer for several hours.
When ready to dip, take the 12 oz. chopped bittersweet chocolate and set in a small heatproof (stainless steel or glass) bowl, set over a small pan of barely heated water. Don’t let the water start to boil, or the chocolate will get too hot and be unsuitable for dipping. It’s better to keep the stove temperature quite low and let the chocolate take more time to melt.
Don’t let any drops of water find it’s way into the chocolate, or it will become unusable for dipping.
tempering the chocolate:
You’ll need to take the temperature of the chocolate. It needs to reach 115 degrees F. I use an instant-read meat thermometer. Once the chocolate has reached this temperature, take the bowl off the heat and let it sit, stirring occasionally until the temperature lowers to 90 degrees F.
Now the chocolate is ready to use for dipping. Take the truffle cubes from the freezer. Carefully dip them in the chocolate, making sure they are covered to the top of the truffle. Set back on the silpat lined baking sheet.
Set aside somewhere slightly cool to set.
Stir into your next cup of hot chocolate and enjoy.