Experimental Truffles

If there’s one thing I’ve come to terms with in my cooking career, it’s my lack of ability when it comes to baking. I seem to have incredible difficulty sticking to a recipe. Rock sugar and icing sugar are the same thing right? 450 degrees for 10 minutes and 300 degrees for 15 minutes will probably turn out the same? I could totally switch yogurt for cooking cream and butter for these brownies!! No. No no no. After numerous crumbling cakes and rock solid cookies, I came to terms with putting away the ol’ baking gloves.

Enter truffles.

Truffles are a beautiful, delectable piece of work because as long as you stick to the general recipe (eh hem, chocolate and cream) you can get pretty fancy! Toppings and dippers and shapes and sizes can all be customized to your liking.

The finished product

Basic Chocolate Truffle filling

Liquid goodness and the magical Frangelico

12 oz semi-sweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla or coconut extract
My secret ingredient:  1 tbsp Frangelico liquor

Toppings! (the fun part)

Melted white, milk or dark chocolate for coating
Crushed hazelnut or walnuts
Skor bits
Coconut
Oreos/other cookies
Cocoa
Whatever your heart desires.

Getting ready for dipping

1. Heat the cream in a large saucepan until it begins to boil. Reduce the heat and add the chocolate. Stir until the chocolate and cream combine smoothly

2. Remove from heat and add the liquor and flavouring

3. Cover and place in the refrigerator until the mixture is firm (a few hours)

4. Once the mixture has firmed up, use a melon baller or tsp to form small, round balls. Place the balls on a parchment lined cooking sheet, and put back in fridge for another hour

5. Melt the chocolate for coating (I added a little bit of margarine to loosen it up) and prepare all your ingredients for rolling

6. Dip and roll! Dip, dip and roll. Get fancy and get dirty!

Choco bits before melting

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