Someone requested the recipe for these. Here they are pictured in the Baby Shower Planning thread: http://www.craftster.org/forum/index.php?topic=108119.0
This gets wordy...I will have to take pictures next time I do this...it really isn't complicated, I promise!
Unfortunately, for the ganache filling, I don't use a set recipe...I just adjust it to taste...like my Great-Grandmother used to do. It it comes out too thin after it's cool, I add a little powdered sugar. DO NOT thin with water if it's too thick! Use a little cream or corn syrup. It is supposed to be really pretty solid, though, so keep that in mind.
I like to flavor my filling with almond flavoring, rum flavoring, coffee flavoring made from freeze-dried crystals and a little water, or just vanilla. (You can use liquers, but be wary of the amount...youngsters don't need it!) I haven't tried mint flavoring yet, but would like to! My 'nut of choice' is Pecan, although almonds are nice, too!
But, here are some recipes that would come the closest. You can follow it to the 'T', or use my dipping method to get the results I do. (you may have to look around on the pages to find the actual ganache recipes)http://www.baking911.com/chocolate/ganache_truffles.htmhttp://www.baking911.com/recipes/chocolate/ganache.htmhttp://www.baking911.com/recipes/chocolate/truffles_silverpalate.htm
Okay...once you get the filling made, you can either do the shaping at that point or keep it in the fridge for a few days or the freezer for a month or two. Bring to room temperature before you try working with it. It also helps to have a cool room to do this next step in.
I have a lovely 1/2 Tablespoon measuring spoon that is a perfect half-sphere shape on the inside. (Tupperware, I believe) I scoop the filling into it and scrape off any excess with a sharp, flat-edged, non serrated knife. I smack the measuring spoon on the bowl I have the filling in and catch the little half-sphere of filling in my hand. Put it on waxed or parchment paper. Do as many as you want...freeze or refrigerate any left overs.
Then get some of those candy coating melts from Wilton in the cake decorating section of any craft store...some grocery stores or even wal-mart. One to two bags of dark chocolate and one bag of white chocolate. That is, unless you want to go through all the trouble of tempering real couverture and keeping it at temperature throughout dipping! (if you use a good quality filling chocolate, it make up for the coating!)
Melt the chocolate coating in the microwave using the instructions on the back. If I'm only doing a small batch, I'll just use half of a bag...you can always add more chips and melt in again. Don't burn it, though!
I put the slightly-cool (not cold) 'filling half-spheres' one at a time into the melted coating...using a dinner fork (I don't have a candy dipping fork) I lift it out of the coating, tap the bottom of the fork straight down on the side of the bowl to get excess coating to drain down between the tines and then scrape the fork across the top of the bowl. Use a skewer or small paring knife to slide the truffle off of the fork onto waxed or parchment paper into nice even vertical rows with at least two inches between each row. This will make the next step easier.
Melt a few of the white chololate candy coating 'buttons' in a plastic zip-top sandwich bag in the microwave. This does not take long...so don't burn it!!! Add any food color you like. I use the Wilton paste colors. For pastels, it only takes a TAD! Better to start light and add more if you want it darker. Squish the color and white candy coating around until well blended. Cut a small cut off of the corner of the bag...test this on the paper first...it it's too small, it will get all squigly when it comes out. If it's too large for your liking, just cut the other corner and squeeze all the candy coating to that side to use that corner instead.
Now in a side to side motion, start with the first vertical row, at the truffle farthest away from you and zig-zag your way down the row whle pulling the bag toward you. Do the same with the rest of the vertical rows. The space between them is so you won't run into the next row of truffles when you're zig-zagging.
Let them dry and enjoy! If you give them time to rest, they will 'ripen' and intensify in flavor.
I've been keeping mine on the counter in a plastic container and we've eaten them within three or four days. We've never gotten sick. If you are concerned about the dairy in it, I would keep it in the fridge in a tightly sealed plastic container, but keep them covered as you let them warm up before serving. They'll stay good for several hours at room temperature, I know!
Sorry so lengthy! I just want everyone to know how do do them...even someone not familiar with candy making!
RecycleMicolEdited by vanillaxlight to add RecycleMicol's picture of her lovely truffles. I say it's okay to double post this pic in this instance