Posted by eemilla on March 1, 2009
For the first time ever I made chocolate truffles. I had been much intimidated about the prospect of making truffles, but really it was much easier and less time consuming than I ever imagined. Although the results were not as good as the French Broad Chocolate Lounge, I was quite satisfied (as was my husband). I followed Smitten Kitchen’s recipe for the most part; being lazy and not inclined to don latex gloves, I did not coat the truffles with the ganache or the cocoa powder. I also treated them like drop cookies (partly my laziness but mostly not having tips and a pastry bag), and to reduce the trash, I used my silicone pastry mat in lieu of the parchment paper. I made two rounds as I had enough leftover chocolate when I decided to skip the ganache coating; for my first round, I didn’t have enough freezer space so I hardened them in the refrigerator for about forty-five minutes or so, and on the second round I cleaned the freezer so the truffles could spend thirty minutes hardening off. However, both times (even after spending a day stored in a storage container in the refrigerator) they melt just a bit on your fingers while being consumed. Any thoughts would be welcome (although I guess I could just eat them whole). I foresee many a future batch, and some will be flavored with Bailey’s and others with Jameson’s and maybe others will have creme de menthe.