Chocolate Frangelico Truffles {How to Temper Chocolate}

The timing was right for making these exquisite Chocolate Frangelico Truffles, as the hubby was scrounging for Oreos in the pantry.  I needed a refresher on how to temper chocolate since I hadn’t made these decadent bonbons since 2011!Chocolate Frangelico Truffles | Exquisite truffles flavored with hazelnut liqueur plus a guide for tempering chocolate

Chocolate Frangelico Truffles

Next to chocolate chip cookies, I think truffles (especially these chocolate Frangelico truffles) and fudge come in second and third as family favorite treats. Have you ever made truffles? They’re pretty darn easy.

I often roll them in cocoa powder to avoid the challenge of dipping them in melted chocolate. Chopped nuts and coconut are other delicious coatings for what is basically a chilled ball of ganache!

For these dreamy truffles, hot cream infused with some Frangelico, a hazelnut liqueur, was poured over chopped semisweet chocolate. Once the chocolate melted, the mixture was stirred until smooth and chilled before rolling into balls. I left the ganache balls in the refrigerator overnight and saved the chocolate tempering until the next morning.Chocolate Frangelico Truffles | Exquisite truffles flavored with hazelnut liqueur plus a guide for tempering chocolate

How to Temper Chocolate

Though it was nearly autumn, our temperatures were the hottest of the year. Not ideal for working with chocolate.

I adjusted the air conditioning and extended the refrigerating time.  All you need to temper chocolate is some quality chocolate, a double boiler (just a pan of simmering water and a heat proof bowl that fits the pan) and a good candy thermometer.

Details are in the recipe, but tempering chocolate involves melting two thirds of the chocolate, adding the remaining third of the unmelted chocolate, cooling then reheating the chocolate. All of these steps require the chocolate reaching precise temperatures. Pros can do it by sight and feel, but I’m no pro!!

Due to our sultry day, there were a few too many fingerprints for my perfectionist nature, but Bill and son, Tom, couldn’t stop raving about these chocolate frangelico truffles. Tom ate 3 before having a cupcake for dessert!

I also had some Ghirardelli Dark Chocolate Melts as a back up. If you don’t want to deal with tempering chocolate, using melts is a terrific option.

I learned this tempering technique when I was in the Daring Bakers group. Here are the temperatures for each of the 3 varieties of chocolate:

Tempering Ranges:

Celsius

Dark: 45°C – 50°C  >  27°C  >  32°C

Milk: 45°C  >  27°C  >  30°C

White: 45°C  >  27°C  >  29°C

Farenheit

Dark: 113°F – 122°F  >  80.6°F  >  89.6°F

Milk: 113°F  >  80.6°F  >  86°F

White: 113°F  >  80.6°F  >  84.2°F

Chocolate Frangelico Truffles | Exquisite truffles flavored with hazelnut liqueur plus a guide for tempering chocolate

Some Tips for Tempering Chocolate:

You’ll want to read through the recipe to see how to temper chocolate, but here are some additional tips.

  • Make sure that your bowl fits snugly into the saucepan so that there’s no chance of steam forming droplets that may fall into your chocolate. If water gets into your chocolate it will seize!
  • Use a rubber spatula to gently stir the chocolate so that it melts evenly.
  • Wooden spoons can retain moisture so it’s best to use a rubber spatula while tempering
  • Remember, don’t let any water get into your chocolate at any stage of the tempering process!
  • If you still have a few un-melted bits of chocolate, put the bowl back over the simmering water, stirring gently and watching the thermometer constantly.
  • It’s imperative to keep an eye on the temperature so that it doesn’t go over its working temperature.
  • If you’re using the chocolate to dip a lot of truffles,  the chocolate will be sitting off heat for a while it will naturally start to thicken as it cools. To keep it at an ideal viscosity for even coating, put the bowl over steam for 30 sec – 1 min every 10 – 15 mins, just do not let the temperature go over the working temperature!
  • Having the chocolate in a warmed glass bowl and wrapped in hot kitchen towel can also help keep the chocolate at its working temperature for longer.
  • It is also easier to keep the heat if you work with larger amounts of chocolate rather than small amounts. Any leftover chocolate can be kept to be used later and then re-tempered.
  • Unless you’ve been working with chocolate for a while and have developed a feel for the tempering process and can tell the chocolate’s temperature by touching it to your lower lip like a pro, it’s imperative that you use a thermometer to determine the temperature, as going a few degrees either way can ruin the temper.
  • If at any stage you do make a mistake with the tempering process you can simply start again from the beginning. Or grab the bag of chocolate melts!
  • Any chocolate left over after making your molded or dipped chocolate can be stored away in a cool place and then re-tempered before using again. There’s no need to ever waste good chocolate!
  • The temperatures in my recipe are for semisweet chocolate. See above for the milk and white chocolate ranges.

Used in This Recipe:

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If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

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Chocolate Frangelico Truffles {How to Temper Chocolate}

Yields 2 dozen     adjust servings

Prep Time 1 hour
Total Time 1 hr

 

Ingredients

  • !Ganache
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon Frangelico
  • !For Tempered Chocolate Coating
  • 8 ounces semisweet chocolate, finely chopped, divided (5+ ounces will be melted, a little less than 3 ounces will be for seeding)

Instructions

To make ganache, place chopped chocolate in a heatproof bowl.

Heat heavy cream in the microwave (I use a Pyrex measuring cup) until hot and almost boiling. Add Frangelico and mix to combine.

Pour hot cream over chocolate and let sit for a few minutes. Whisk until smooth.
Let cool at room temperature, then refrigerate for 2 hours.
 
Scoop rounds onto parchment lined cookie sheet.  Chill until tempered chocolate is ready (I left them to chill overnight).
To temper chocolate, place about ⅔ of the chocolate in a heatproof bowl (a little more than 5 ounces).

Set aside ⅓ of the chocolate pieces (a little less than 3 ounces).
Place bowl over a saucepan of simmering water (make sure the bowl does not touch the water)

Using a rubber spatula, gently stir the chocolate so that it melts evenly.

Once it’s melted, keep an eye on the thermometer, as soon as it reaches 45°C / 113°F remove from heat.

Add small amounts of the remaining ⅓ un-melted chocolate (seeds) and stir in to melt.

Continue to add small additions of chocolate until you’ve brought the chocolate down to 27°C/80.6°F (You can bring the dark chocolate down to between 80°F and 82°F).

Put it back on the double boiler and bring the temperature back up until it reaches its working temperature of the chocolate  89.6°F.

The chocolate is now tempered and ready to use. 

Dip your truffle balls into the tempered chocolate and place on a parchment lined sheet until the coating hardens.

by

Recipe Notes

 

Nutrition Facts
Serving Size 1 truffle
Amount Per Serving As Served
Calories 1294kcal Calories from fat 810
% Daily Value
Total Fat 90g 138%
Saturated Fat 54g 270%
Cholesterol 82mg 27%
Sodium 48mg 2%
Carbohydrate 147g 49%
Dietary Fiber 13g 52%
Sugars 125g
Protein 11g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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Chocolate Frangelico Truffles | Exquisite truffles flavored with hazelnut liqueur plus a guide for tempering chocolateNote: This post may contain affiliate links; view my Disclosure Policy for details.  I earn a small percentage from any purchase you make by clicking on these links. This helps me keep my kitchen stocked with butter and chocolate!

Comments

  1. The chocolate coating looks so shiny and beautiful. Thanks for the tempering tips too, Liz.

  2. While I’m not up to the challenge of tempering chocolate… I’m always happy to eat truffles:@)

  3. I love truffles these are perfect for the holiday coming up!

  4. Great job!!!!
    Thanks for sharing.
    Love

  5. I love tempering chocolate. It is such a meditative process for me. I love the Frangelico in your bonbons. Stunning work, Liz

  6. Kudos to you for tempering on a hot day! Those truffles look fantastic! Here’s a tip I learned in culinary school if you don’t have coating chocolate. Use 10% of the weight of the chocolate in neutral oil. Melt together, and voila, homemade coating chocolate! Also, I love the movie Chocolat. Thanks for reminding me. 🙂

  7. Chocolat is an absolute favorite movie that I can watch over and over – maybe because of all the luscious candies, LOL. Your truffles are perfect, and the lessons about tempering chocolate are always a good reminder. Love these Liz!

  8. Beautiful job of tempering chocolate. Have to admit that I often don’t (temper) and have found lots of way to “fake it.” In any event, your truffles look divine.

  9. Girl, you’re amazing! I learned so much w/this one post!! xo ~ally

  10. I have had some bad experiences when melting chocolate. They went all curdly on me. This post sure comes in handy for reference! Love your truffles. They would be great as gifts!

  11. Liz, you are killing me. I have no restraint when I see a good chocolate truffle. I never tried tempering chocolate. Pinned!

  12. I love truffles, LOVE frangelico, love chocolate, I love everything in this recipe Liz! Truffles are so easy to make, you’re right. I began buying tempered chocolate… the horror I know, haha, but so easy! Great instructions for the real deal my friend!

  13. Barb | Creative Culinary says:

    I simply love Truffles Liz and Frangelico rates as a personal favorite so these have me craving a bite right now!

  14. I love anything chocolate and anything Frangelico – these truffles look incredible!

  15. I love chocolate truffles! These look sooooo good! Pinned! Thanks for sharing your recipe with us at the #HomeMattersParty linky.

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