Cool Chocolate Truffle Ingredients

Video Transcript

"Okay, we just removed our chocolate off of the double boiler, so it's away from the heat, and this is pretty much our truffle. This is what it's going to be. This, huh, rich, indulging chocolate. I could just eat all of this with a spoon right now. You could actually, if you didn't want to form this into truffles, you could dip fruit in this. You get some strawberries, or bananas, you could use this as a fondue. This is what you call genash. We just made genash. And genash is poured over tops of cake, you can dip fruit in it, you can put it as a filling into something, or mold it into a truffle. Genash, to me, huh, way better than sliced bread, way better. And we're going to let it sit here and cool. It needs to cool for gosh, two to three hours. Really, you don't want to put it in the refrigerator, that's why it takes long, it needs to be sitting out at room temperature for two to three hours, so it starts to harden again. It won't get rock solid, it won't get like a brick or anything, at room temperature it won't. But it does need to be hard enough to where you can roll it in to little truffle balls like you see in the store. Again you don't want to put it in the refrigerator because I've made that mistake too, because I was in a hurry and I thought I would speed on the process, and I should know by now that that doesn't work. So don't put it in the frig because it will harden way faster than you think it will, and you know parts a little hard, and other parts won't, and it just gets really difficult to manage in your hands. It's not very malleable at all, and even if you can roll it a little bit, there'll be chunks in there."