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Chocolate for candy coating.....

13 years ago

I have about 9 dozen eggnog truffles chilling before I dip them in candy coating. Recipe calls for vanilla but I want to do half of them in chocolate. Can I use chocolate chips and what would I need to add to use them for this purpose?

Here's the recipe I am using:

Eggnog Truffles
Source: Tasty Kitchen-submitted by Sugary Sweets

Prep Time 4 Hours
Cook Time Servings 36 Difficulty Easy
Ingredients
2 cups Granulated Sugar
3/4 cup Eggnog
1/2 cup Unsalted Butter
1 teaspoon Rum Flavoring
1 teaspoon Ground Nutmeg, Plus 1 Tablespoon For Garnish
1 cup Marshmallow Cream (fluff)
3 cups White Chocolate Morsels
2 packages (16 Oz. Size) Vanilla Candy Coating

In a large pot, bring sugar, eggnog and butter to a boil. Boil for 2 minutes (rolling boil). Remove from heat and mix in rum flavoring and 1 teaspoon nutmeg.

Pour mixture into a mixing bowl (or use an immersion blender). Add in marshmallow cream and white chocolate morsels. Blend until completely melted and incorporated (about 1 1/2-2 minutes). Pour into a baking sheet lined with parchment paper. Refrigerate for 1-2 hours.

When set, remove by lifting parchment out of the pan and lay on a cutting board. Cut into bite size pieces. Roll each piece into a ball and return to the cookie sheet. When all truffles have been rolled, put in the freezer for 1 hour.

Melt vanilla candy coating (according to package directions) and put in a deep glass or bowl. Using a toothpick, dip each truffle into melted chocolate, tapping the excess off. Set onto parchment-lined cookie sheet. Immediately sprinkle with a tiny pinch of nutmeg. Repeat for remaining truffles. Allow to set about half an hour in the refrigerator.

Serve cold and enjoy!

Linda

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Comments (3)

azzalea
13 years ago
Using chips isn't a good idea. The chocolate used for chips is formulated so it stays somewhat soft after melting. If you attempt to use it for dipping, you're going to end up with chocolates that 'melt in your hand'. You can compensate by adding parafin, but who has that on hand (and if you use parafin, you can't melt in the microwave.) I've seen other recipes suggest adding a bit of solid shortening--but that's not something I ever use, so can't comment on how it works.

A good quality coating chocolate like Merckens will be your best bet (available at candy supply houses). Wilton--sold at Walmart and craft stores is another brand, but it's pretty low quality and won't give you as nice a finished product.

I just made about 4 pounds of buttercreams today--must be candy-making day. LOL! Have fun!
colleenoz
13 years ago
I always use a good quality eating chocolate for dipping candies.
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doucanoe
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I have a 3oz. bar of semi-sweet Scharffenberger and 4oz. bar of Hershey's semi-sweet baking chocolate. Can I use either/both of those?

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