This recipe appears in:Cakespy: Chocolate Covered Chocolates
Let's get one thing straight. There is nothing necessary about coating your Valentine's Day chocolates with more chocolate. But oh, does it ever taste good.
The process is really quite simple: melt some chocolate, dip your chocolates in it, and then let them set until solid. You can create a lovely visual by choosing a chocolate coating that complements the chocolates you're dipping: dip dark chocolates in white chocolate for a pretty finish, or coat milk chocolates in dark chocolate for a lovely flavor and visual contrast.
- 1 cup chocolate morsels (dark, milk, or white)
- 16-20 chocolate truffles
Remove your truffles from their wrappers and have them at the ready. Lay out a sheet of parchment paper.
In a double boiler, melt 1 cup chocolate morsels over low heat. You can also heat the chocolate in the microwave, in 20-second increments, until melted.
Remove from heat.
Dip a chocolate truffle into the melted chocolate, coating all over. Remove using a fork, tapping against the side of the bowl or pan to let excess chocolate drip off. Transfer to your waiting parchment paper. If desired, add sprinkles.
Repeat with remaining truffles; once done, let the chocolate covered chocolates set for about an hour and a half, or until the coating has hardened.