Ingredients
Method
Toffee Center
- In a heat proof bowl, place 12 ounces of dark chocolate and set aside.
- In a heavy bottomed small sauce pan, heat up cream over medium heat until hot but not boiling.
- Add in butter to cream to melt. Give it a good stir then pour over chocolate while still steaming hot and let sit.
- After two minutes , begin to gently whisk chocolate and cream mixture. The chocolate will melt and start to combine with the cream.
- Add vanilla and continue stirring until it creates a thick, shiny ganache.
- Allow to cool on counter top for 10 minutes (can be warm, but not hot). Cover and put in fridge to chill completely (2 hours to overnight).
- Once firm, use a small cookie scoop (or round measuring spoon to scoop out 1 Tablespoon of hardened ganache. Using palm of hand roll into a smooth ball.Place balls on parchment lined baking tray. Once complete cover and place if refrigerator to keep chilled (or freezer for quick set).
Finishing
- Prepare toffee bits in a small bowl. (You can pour half in now and replenish as it is used up).
- Melt 10 ounces (setting aside 1/4 for tempering) chocolate in a double boiler or microwave. For microwave, heat on 50% power for 2 minutes. Stir vigorously. Heat in 30 minute increment on full power, stirring vigorously after each interval until melted. Once melted remove from heat.
- Temper by adding in the remaining chocolate and stirring until melted. Once melted continue to stir gentle, lifting spoon up and allowing chocolate to drizzle into bowl to cool. do this until it starts to get shiny and pudding texture.
- Using a fork or two toothpicks, place the ganache ball into the chocolate to coat all over. Pull out of chocolate and allow to drizzle off shaking gently.
- Place chocolate ball into toffee bits and coat all around the ball by gently rolling or sprinkling toffee bits over top.
- Then place candy coated ball on parchment covered tray. Repeat for all balls. Allow to set at room temp.