high-quality baking chips<\/a> for truffles. The fewer stabilizers and emulsifiers in your chocolate, the easier it will be to melt down into a smooth consistency. Trust us, it’ll be worth the splurge!<\/p>\nWhat do I do if the chocolate won’t thicken?<\/h3>\n This might mean you added too much cream in your cream-to-chocolate ratio. Try adding more chocolate to thicken the mixture. Another reason might be that the chocolate didn’t have enough time to set. If it’s still pretty smooth when you remove it from the fridge, try putting it back in for another 30 minutes to an hour.<\/p>\n
The chocolate is separating. What do I do?<\/h3>\n Sometimes, even if you’ve done everything right, your chocolate truffle mixture can still start to separate or get grainy. To fix this, you can try adding more chocolate chips while your mixture is still warm. You can also pop the bowl in the microwave and try melting the chocolate just a bit so that you can whisk the warmed mixture back into shape.<\/p>\n
What do I do if the truffle mixture is too sticky?<\/h3>\n If your chocolate truffles are sticky when you’re rolling them into balls, it’s probably because they aren’t fully set yet. Place them back in the fridge until the chocolate is very firm, but still soft enough to form into shape.<\/p>\n","protected":false},"excerpt":{"rendered":"
This recipe is chocolaty, indulgent and, best of all, simple enough for beginners. 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