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Wow everyone with a truffle so smooth and delicious they will think it was created by a professional chocolatier!
The recipe on this page is for using Chocoley's Bada Bing Bada Boom Chocolate.
1 lb. Chocoley Bada Bing Bada Boom Candy & Molding Formula Dark
1 cup heavy cream
1/4 teaspoon Vanilla
3 tbsp. Butter
You'll also want:
Keep an ice pack next to you and in between rolling the ganache into balls hold the ice pack in your hands to keep your hands cold - then the chocolate won't melt while rolling the balls!
Put Chocoley Bada Bing Bada Boom Candy & Molding Formula Dark chocolate in a large mixing bowl. Do not melt the chocolate. Just put the discs in.
Bring cream slowly to a light boil in a heavy saucepan.
Pour boiling cream over chocolate and keep stirring until all the chocolate has melted.
Add vanilla, butter & champagne chocolate flavoring oil. BEFORE adding the flavoring oil, make sure it is at room temperature.
When the ganache is warm it's creamy. You can thicken it by whisking it.
Cover the bowl of ganache and put it in the
refrigerator (about 3 hours) or freezer (about 1 ½ hours) and
chill until firm. You want the ganache to be just thick enough
to easily form the truffle balls.
Create 1" round balls by using a very small ice cream scooper or a melon baller if you have one - if not, just use your clean hands to grab some ganache and have fun rolling it into a ball - it's sort of like Play Dough. Place the balls on Heavy Weight Dipping Sheets and freeze until firm (about 45 minutes).
While the chocolate balls are in the freezer, melt the 8 oz. of Bada Bing Bada Boom Dipping & Enrobing Chocolate in double boiler. Follow the melting instructions that came with your Indulgence chocolate, or click here for instructions.
Place in refrigerator to set up.
Store in an airtight container until ready to serve.