(no subject)

( Quizzes )

Thanks to brighn

Truffle day

First batch of ganache is in the fridge. Tastes right, but seems pretty soft. I sure hope these things work out.

Not that people wouldn't be just as happy to eat it with a spoon but it's the principle of the thing.

Truffles that work in hot weather

Take 24 oz. chocolate, do yourself a favor and don't use Baker's (Ghirardelli is nice), use either all bittersweet or semisweet, or 1/3 unsweetened and 2/3 bitter- or semisweet, depending on your chocolate tolerance. Milk or white chocolate might work but what would be the point? Chop very very finely (a food processor is helpful).

Take a healthy 1/4 c. of heavy cream, heat to boiling, and pour into the food processor, process. Add 4 Tbsp. of whatever liqueur you prefer (or that much more milk if you're making them plain), process.

Put in a bowl and refrigerate for an hour.

Take a cookie sheet covered with wax paper and drop the chocolate onto it in spoonfuls. Refrigerate for 15-20 minutes.

Form the shapeless globs of chocolate into roughly spherical globs of chocolate, roll in cocoa or whatever else you like. Refrigerate and keep refrigerated. Eat eventually, wait until they firm up a bit at least.


This I learned by first trying two recipes that might work fine when the kitchen is 70 degrees, but when it's 85 the chocolate is entirely unmanageable even after refrigeration. You can also freeze the balls and then dip them in melted chocolate or white chocolate, but I figured that would just be asking for trouble. Today's selection: plain rolled in cocoa, hazlenut rolled in powdered coffee (pretty heavily COFFEE!!!! but should be okay with the chocolate-covered-coffee-bean-eating set, which is pretty much everyone around here), raspberry rolled in ground almonds. (I love my food processor.)

And I think I won't do this again until winter. :)