“Originally, I had thought that I would make these truffles with Chocolate Ganache on the outside; however, the balls did not hold together well, so I went for a traditional chocolate coating. Still I found that you need a second dipping in chocolate to hold these little treasures together. In the end I was very happy with these! They look like and taste like chocolate you would get in your Whitman’s Chocolate Sampler Box (our favorite Valentines Day treat.) The Chocolate Ganache still works great as a basic truffle base (see Chocolate Truffle recipe.)” – April Ferre
German Chocolate Truffles
- 1 Recipe German Chocolate Filling
- 12 Ounces Semi Sweet Chocolate Chips
- 2 Tablespoons Paraffin or Shortening
- Prepare German Chocolate Filling. Freeze overnight.
- In double boiler, heat chocolate and parrafin over simmering water. Stir frequently until melted. Line baking sheet with wax paper. Form cold German Chocolate Filling into small balls and dip in chocolate. Place on wax paper. Repeat until tray is full, then put into the freezer.
- Once candies are set, dip them in chocolate a second time and freeze. (Note: This second dipping is important since a single coating of chocolate does not have enough stability to hold the truffle together.)
- Continue until all German Chocolate Filling is used up. You may need to melt more chocolate/parrafin to finish. If you don’t have or want to use parrafin, you may substitute shortening; however, the final product will not be as glossy and will have a more grainy texture.
2011 Original Recipe – April Ferre