With the goal of working out another recipe for my “Cooking for the Motivationally Challenged” category AND making Christmas (New Year) gifts for my neighbors and a few other people, I have been on the search for the perfect truffle.
I’ve tried and tried to recreate the truffles I made last Christmas. They were made of Dark Chocolate and Butter!!! Oh My!!! lol. They were good. They were smooth. They were very nice. (Yes, of course, they were bad for me, bad for you and bad for everyone.)
Four Dinner Plates Filled With Truffles
So, I’ve been trying various truffle recipes for the past few weeks. I’ve just been making them up, trying to come up with something close to what I had last year. This is in spite of the fact that the first day I wrote my truffle post, I received a suggestion from Test Kitchenette and found a very nice truffle post by Naturally Indulgent. I even have a post in the works about that post! 🙂
I guess I’m stubborn, or persistent, or I persevere until I find the answer I’m seeking. The word you use to describe making up a recipe when I have a perfectly good recipe in hand probably depends on what you think of trying to figure something out for oneself. The way I looked at it, I could not go wrong with any combination of dark chocolate, butter, sweetened condensed milk, sugar, cocoa and cream. 🙂 Worse case? I would have to eat all my mistakes. Aw 😦 …. 😉
The end of the truffle making
So, what was the end of all this truffle-making? I used the recipe I found weeks ago on Naturally Indulgent. I gave up on just making up a recipe on my own. What’s the recipe? 1 cup of whipping cream. 3 cups of dark chocolate. I melted the chocolate and stirred in the cream (the reverse of what I should have done). I covered it and let it cool in the refrigerator for a few hours (not the 6-8 hours suggested). I made little balls of chocolate and rolled some in cocoa powder and some in confectioner’s sugar.
Then, I decided they were entirely too small. And, I also wanted a hard shell on them. So, I melted more chocolate and dipped each ball in the chocolate. After they were firm enough to work with, I rolled 1/3 in cocoa and 1/3 in sugar. For the remaining 1/3, I made a sugary syrup of a little whipping cream and a lot of confectioner’s sugar, and I dribbled it over the tops of the truffles.
Taste-testing the truffles
My brother-in-law has been most kind to help me evaluate each new batch of truffles. He is critiquing each type of center, each powdered exterior and each topping. To him I am extremely grateful. 😉 I told him if he were to stick around, I’d give him over 100 pounds (not talking about English money). It’s good that I only make truffles once a year. I could easily give myself many pounds, too.