• 2 1/2 cups finely chopped chocolate
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla

Melt milk chocolate. Cool to at least 98°. Whip cream until it holds a soft peak. Add whipped cream to the warm chocolate, a little at a time, stirring with a spoon. When all chocolate is added, stir in salt and vanilla. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes). Beat with a spoon only until fluffy. Do not overbeat.

Chocolate Disks: Lay chablon stencil sheet on chocolate transfer sheet, chocolate texture sheet or parchment paper. Pour approximately 1/2 pound melted candy coating or melted and tempered real chocolate over the chablon, filling the first row on two sides. Smooth with a confectionery blade or other straight edge, spreading at an angle. Slide transfer sheet, texture sheet or parchment paper with chablon onto a cookie sheet and place in refrigerator for 5 minutes. Invert and remove transfer or texture sheet. With gloved finger press gently to remove chocolate pieces.

Truffles: Follow directions for desired truffle recipe. After the truffle mixture has chilled 5-20 minutes, pack mixture into a pastry bag fitted with a #21 tip. Pipe truffle mixture on top of one disk. Place a second disk on top of the piped truffle mixture.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.