This is a two day process, you can make them quicker but will get a smaller yield. First you want to get a pound of the best dark chocolate or bittersweet chocolate that you can find. From 50 to 70 percent cocoa mass. If you want to chocolate dip them you will need at least another pound. You will also need 1/2 cup unsalted butter and 1/2 cup of cream, and the best vanilla.
To start you can either melt the chocolate over a double boiler or the microwave. Chocolate has two enemies heat and moisture. So only use a double boiler that is tightly sealed and will not expose the chocolate to steam. Once the water is simmering in the bottom, place the broken up chocolate in the top of the double boiler and take it off the heat. You may need to reheat the bottom of the boiler a couple more times before the chocolate is completely melted. The goal is to melt the chocolate not to get it hot. Stir after 15 minutes to see how melted the chocolate is. The smaller the chocolate has been broken the faster it will melt.
To melt in the microwave can be faster but needs more care. Use a heat tolerant glass bowl and place the broken up chocolate inside. Heat the chocolate for very short bursts. I heat for 30 seconds at a time. You aren't trying to heat the chocolate as much as heat the bowl. What I mean is that the warmth from the bowl should do most of the work. You will need to stir often so as not to burn any of the chocolate and to make sure it is heated evenly. You are trying to just melt the chocolate not get it very hot. Warning over heated chocolate will explode in the microwave and make a horrible mess.
Whatever method you use to melt the chocolate once it is close to being melted start the butter and cream in a sauce pan. This is to get the butter melted and gently scald the cream.When the cream is scalded and the chocolate melted pour the cream into the chocolate. Gently stirring and folding them together. Only stir to the point that the cream mixture is smoothly integrated into the chocolate. Add as much vanilla as you like, I use up to two teaspoons this amount differs according to taste and how much vanilla was in the original chocolate bar.
Chocolate and cream mixure being mixed together.Let the mixture sit to cool. If it is still hot stir again in 10 to 15 minutes just to help it cool it also helps to keep the mixture from separating.
Tomorrow will be how to shape and dip truffles! If you can't wait there are more detailed instruction on my website www.craftersnotes.com. Just click on the chocolate button.