These homemade Chocolate Frangelico Truffles are a decadent confection that’s perfect for gifting.
For Tempered Chocolate:
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.
To temper chocolate, place about ⅔ of the chocolate in a heatproof bowl (a little more than 5 ounces).
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.
If you don’t want to temper chocolate, you can use Ghirardelli chocolate melts to coat the truffles.