Mmmm... Chocolate.
Mar. 16th, 2003 02:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
elfsI made... truffles!
These are almost Margaret's Chocolate Orgasm Truffles. I don't have a melon baller big enough to actually make 2-oz genaches, nor did I add any of the usual flavorings she does.
But they're still really, really good truffles. A little too thick-- more butter next time, maybe. And more whipping with a whisk. More air in there and they'd be perfect.
And that thing they're resting on is my baking stone. It BROKE. I am so mad about that.
These are almost Margaret's Chocolate Orgasm Truffles. I don't have a melon baller big enough to actually make 2-oz genaches, nor did I add any of the usual flavorings she does.
But they're still really, really good truffles. A little too thick-- more butter next time, maybe. And more whipping with a whisk. More air in there and they'd be perfect.
And that thing they're resting on is my baking stone. It BROKE. I am so mad about that.
Butter? Heresy!
Date: 2003-03-17 12:54 am (UTC)Bring 10 fl oz double ('heavy' in the US?) cream to boil, then turn off immediately.
Pour it into the chocolate, and mix until it's all a consistent colour.
Optional: add flavouring. Stir in about 4 tablespoons of a suitable liquid. Concentrated orange juice is good, if you don't want alcohol.
Leave until it's solid enough for rolling. The better the chocolate, the less time it takes. (70% cocoa = about two hours, 50% = about five) It'll be quicker with less "flavouring" too.
Roll into spheres. The better the chocolate, the less messy this will be! Similarly the higher the fat content of the cream, the firmer the results will be.
Coat with cocoa powder.