Remember that almond truffle recipe you would make over the holidays? You were kind enough to write me a recipe card for it, when you left for Texas! Well, I’ve been working with it a bit lately, and have certainly improved upon it. This weekend I made truffles, as Carmin and I were both in the mode for chocolate. Nate’s friends were playing games in the man cave, and ended up grabbing a couple from the kitchen when they were fixing up their spaghetti lunch. Not long later, they came in asking if they could take the whole chocolate plater into the game room 🙂 Even Nate, whom doesn’t like chocolate said they were good!
Previously, my truffles were simply rolled balls of tasty creamy truffles, that were coated in nuts, cocoa powder, or powdered sugar. But, I learned over Christmas, that this was a very trying combination. The filling kept absorbing the cocoa or powdered sugar, and left one with gooey balls of chocolate. And if kept in a box for awhile (you are supposed to store them in an airtight container in the fridge, but I gave everyone boxes over christmas) they dehydrate into hard rubbery and not very tasty truffles.
So, this time, I coated them in chocolate.
I melted Nestle milk chocolate chips in the microwave, and stirred in some cocoa powder to get a slightly stronger taste (I ran out of semi-sweet). Surprisingly, running out of semi-sweet chips, caused me to produced an amazing chocolate! Then I used a food safe brush to paint a layer of chocolate in my molds. Froze until hard, and then I pipped in the filling. Afterwards, I used more chocolate to top them off, froze them, and popped them out of the molds.
The filling recipe is the typical 1 cup of whipping cream, 2 Tablespoons of sugar, and 4 Tablespoons of butter heated until they are slightly bubbling. Then, I stirred in 2 cups of chocolate chips, poured into three separate containers (you don’t have to be mathematical here, just poor until they look evenly distributed) and then I added 2 teaspoons of extract to each chocolate. If I wanted nuts in a mixture, they were crushed up and stirred into the chocolate. The filling was chilled in the freezer for an hour, and then pipped into the chocolate molds.
Now, hopefully the chocolates last long enough, so that I can determine if they bloom! But, I doubt it. They are disappearing faster than my buckeyes!