Difference between revisions of "Truffles!"
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For our ICSA: Mushroom Battle entry, [[:category:HoChiWaWa's Recipes|HoChiWaWa]] and I pulled out all the stops with truffles! | For our ICSA: Mushroom Battle entry, [[:category:HoChiWaWa's Recipes|HoChiWaWa]] and I pulled out all the stops with truffles! | ||
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*9 + 3 Oz Dark Chocolate | *9 + 3 Oz Dark Chocolate | ||
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[[image:liztruffle01.jpg]] | [[image:liztruffle01.jpg]] | ||
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==Method== | ==Method== | ||
Latest revision as of 14:45, 18 November 2010
Submitted by TheLizard
For our ICSA: Mushroom Battle entry, HoChiWaWa and I pulled out all the stops with truffles!
Ingredients[edit]
- 9 + 3 Oz Dark Chocolate
- 1/2 C Heavy Cream
- 1/2 Stick Butter
- 5 TB Cocoa
Method[edit]
Chop 9 Oz chocolate. Please ignore my crappy crappy knife. I'll get a good one soon, I promise.
In a double boiler bring cream, butter and 9 Oz chocolate together until just melted.
Transfer to a 9x9 pan.
Gratuitous pussy shot!
Chill truffle mixture, covered, until very firm, at least 12 hours, and up to 3 days.
Using a melon baller or tablespoon measure, scoop out truffle mixture and roll into balls. Contrary to popular belief, these are NOT salty chocolate balls.
You will have to transfer the mix back and forth to the fridge to keep it cold enough to work with.
Roll balls around in cocoa powder.
But wait! There's more. You might notice that only half the balls are powdered. Let's coat the rest with more chocolate!
Melt 3 oz Chocolate in a double boiler
Roll balls around in chocolate.
Use fork for ball extraction. Sorry for the lack of action shots here; Hochi had left and I was doing it myself.
Chill a bit more and enjoy!
Transfer to an air and cat-proof container for storage up to 2 weeks. God, we have a terrible sense of humor.
