the rest of the chips
The real reason I bought these white chocolate chips was to mess around with more candy making trials (which are mostly tribulations, to be honest). Turns out that this white chocolate is a huge pain to melt evenly, and basically impossible to get as smooth and liquid as you can do with actual chocolate. So making these truffles, despite having molds, was an interesting activity, to say the least. But it worked (for the most part), and tastes good, anyway.
What I want to know is how chocolatiers get such nice thin chocolate shells on their truffles (that are perfectly even!). I don’t get it. And am jealous.
White Chocolate Truffles with Chocolate Peanut Ganache (~1/2 large chocolates)
4 oz bar semisweet (70+ %) chocolate, chopped
generous 1/2 cup creamy unsalted peanutbutter
3 Tbsp maple syrup
2 1/2 cups vegan white chocolate chips
(1) Melt chocolate (in a double boiler or in the microwave) until smooth. Stir in peanutbutter and maple syrup until evenly combined. (2) Refrigerate mixture until completely cool but still malleable. (3) Form chocolate mixture into SMALL balls (~1/4 inch, preferrably into a shape appropriate for your chocolate molds). (4) Place ganache balls in an airtight container in the freezer until ready to use.
(5) Melt half the white chocolate (microwave is easier here). Distribute evenly among chocolate molds, making sure to coat entire bottom (what will be the top) and sides. (6) When chocolate is malleable but not runny, make an indentation in the middle, where the ganache will fit in. Cool completely.
(7) Place ganache balls in to each chocolate mold. (8) Melt remaining white chocolate chips. Pour (or spread, depending on how melted you can get it) the melted white chocolate to fill the sides and bottom of each chocolate mold. (9) Refrigerate until completely cool, then remove from mold trays and nosh away.