dark chocolate truffles

I had a conversation about tempering chocolate the other day.

Actually, the conversation was partly about how I am doing it wrong – this is my own declaration. I do not use a double boiler, I do not use glass bowls over water, I definitely do not use a microwave (okay, so I am not doing it completely wrong…)

If you have read any of my previous truffle recipes, you may already know this – all I do is chop chocolate, then melt it in a pan at the absolutely lowest setting my gas stove allows, stirring constantly and rapidly with a spatula. That’s it.

Works every time, and whether dipping truffles or painting chocolate into molds for filled truffles, it hardens into the shiny coating you find sparkling back at you from the chocolate counter at the candy store.

These truffles have a rich melty center with the perfect hint of mint. I am making them for my valentine, and for a few well deserving friends…

Today I am not only sharing with you my absolute favorite truffle recipe ever, but I have a giveaway as well – with four winners!

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