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Topic: creamy chocolate truffles  (Read 1018 times)
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« on: December 25, 2011 10:40:08 AM »

While reading the Jan/Feb issue of Cook's magazine on my nook color, I found an article on making chocolate truffles. It is simple just microwaving and mixing the ingredient. They go through the steps of trial and error, trying to get them the creamiest. I followed their tips and was sure I was going to ruin them. They turned out great. At least they were creamy. My shaping was a little off. They recommend resting the ganache for two hours on the counter and then refrigerating for two hours, then slicing and rolling. Mine was in the fridge for longer than two hours, my sister realized she had forgotten the ham for Christmas lunch and I watched the baby while she ran to get it. Chilling, slicing, and rolling was supposed to make them simpler for beginners as opposed to piping. I might try piping next time. Even though I had washed my hands it felt wrong pinching in the corners and rolling them into balls. My hands were all chocolatey and they still weren't perfect balls. In part this may have been because I chilled them too long. As I rolled them into balls my boys and my nephews rolled them into the cocoa, nuts, or coconut. I definitely recommend reading their article. Now that I have the basics down I want to try different variations.

One thing we found was to tap off the extra cocoa. Otherwise you are likely to inhale it when you sample them.


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« Reply #1 on: December 25, 2011 01:18:56 PM »

Those look delicious ysmeine@ Cheesy
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