Easter season is upon us, and one of my traditions is to make my own chocolates. I like to use stainless steel pots and pans because of the even way heat is transferred over the entire pan. My favorite chocolate treat to make are Bavarian Mints. Don’t let the name mislead you; it is really more of a truffle. If you would rather not have the mint flavor you can always use a vanilla extract, or extract of your choice for the flavoring.
Many people like to melt their chocolate my putting it in the microwave. This is a very uneven approach and can cause the chocolate to have white spots once it has hardened. The best way is to use a double boiler. Once you’ve melted your chocolate and added whipping cream the only decision left to make is how much of a peppermint flavor you want. Five to eight drops of peppermint is a good rule of thumb to follow. Pour the truffle mixture into an eight or nine inch baking pan and let it chill for about twenty-four hours. Using stainless steel pots and pans is also great for clean up because you can simply use a spatula to wipe off any left over chocolate.