Melt Chocolate Truffles in Double Boiler

Video Transcript

"We just finished melting as much of the chocolate as we could with our cream and butter, and there are a few, just little bitty chunks still in there that I can, I can see in there. We want to get this as smooth as possible so every, every bit of chocolate has to be melted. So our second form of melting for our chocolate, we're going to make boiler. Some people have double boilers, I know my mom had one growing up. They were big in the fifties and sixties. But now I just see people put a glass bowl over a pot of boiling water. So that's what we're going to do today for our double boiler. And the indirect heat of the steam rising from the boiling water is going to be our heat to melt this. You never ever want to put the chocolate on direct heat, you know, put this directly on the stove, muy malo, not good, don't do it. You want indirect heat, meaning the steam from the boiling water to come up and hit the bowl. You also don't want the water to be so high in the pan that it's touching the bottom of the bowl. You want only the steam to touch the bottom of the bowl, to melt the chocolate. Again, indirect heat, as much as possible. Okay, we're on our make shift double boiler on the stove, my big pot of boiling water. The water's only about to here. It's not much water at all, but the steam rising, is hitting the bowl and it's helping to melt our chocolate. I recommend standing here and stirring it. It really doesn't take long. That very little amount of water takes no time at all to come to a boil. And also just, again, the chocolate is fragile and it's very tempermental, and finiky, so just sit here and stir it. Make sure nothing sticks or nothing, nothing burns on the bottom so, and it's already almost completely melted. So, just keep stirring a little bit until it gets completely smooth and you see no more lumps of chocolate in your bowl. See how we're doing, pretty good, pretty good. And just to note, you want to stick very close to all the measurements that I've given you so far because if you have too little liquid, saying too little melted butter, or heavy creams, or any other flavorings you put in there, if you have too little then it will be a little bit too thick of a truffle. And then plus, it will throw off the taste. It won't be quite as rich tasting as truffles typically are. But if you put too much liquid, you know, say you put your heavy cream and your melted butter in and you want to add some extra flavorings, you will need to adjust the other liquids, the heavy cream and the butter because if they get too runny, they will never harden, ever. And that makes them very hard to deal, to manage in your hands when you're forming them into, into little shapes. So it's just a note that you're really, really careful with the measurements in here. Okay, it looks like all of our lumps are gone. Perfect! Perfectly smooth which is what you want in when you bite into a truffle. Now, just so you know when you take this off the heat, when you pull the bowl up, the bowl isn't, isn't even warm right here. So it's not hot to the touch. But the steam under there is very warm. So, the first couple of times I lifted this bowl off, my forearms and my face felt it. So there's very hot steam under there, so be careful. Just remember to do pick up the bowl with a towel so you don't get hit with the steam and step away. See all that, and put that down. There you go. "