Mmmm... Chocolate.

[elfs]

I 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.

Comments

[rani23.livejournal.com]

They sound (and look) delicious. Share the recipe? :)

[technoshaman.livejournal.com]

Yum. Yes, do share.

and, psst.. lj-cut on the image? thanks. :)

[technoshaman.livejournal.com]

BTW, jenkitty observes that we have an extra baking stone, if you're interested...

[damiana-swan.livejournal.com]

Yes, please do share your recipe!

Last month, I got together with some friends who are in the process of creating a line of vegan gourmet chocolates for a day of candy making ... imagine, if you will, raspberry truffles (framboises) made with 9-year-old homemade raspberry liqueur ....

[technoshaman.livejournal.com]

Oh, my. Share the recipe? Natch, I may opt for carnivorous alternatives, and I won't have the fancy liqueur, but hey, it's a starting point, and I can improvise. :)

[damiana-swan.livejournal.com]

I'll see what I can do. :-) (It's their recipe, not mine.)

I have to ask, did it break where the foil is?

[wolfwings.livejournal.com]

Or is the break that nice edge along the bottom of the picture?

Just asking, as it looks like the shape of one of those 'man in the moon with a Jay Leno chin' designs I've seen on bakeware before, but that may just be my brain shorting out. =^.^=

Butter? Heresy!

[lovingboth]

Melt 500g of the best dark chocolate you can find -- if it says less than 50% cocoa solids, put it back on the shelf. 70% or more is better.

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.

[kyriani.livejournal.com]

Absolutely gorgeous (and delightfully yummy) sounding. ^_^
And I know its a bad thing for your baking stone to break, but the line it broke on looks quite pretty (I thought it was that way on purpose until I read the comment about it being broken).

[elfs.livejournal.com]

Oh, that would be wonderful! We're still looking into the warranty for this one, to see if they'll replace it if it broke for no apparent reason, which appears to be the case. It's not as if I threw it cold into a hot oven, or hot into the freezer, or anything like hat. It was always hand-manageable when moving it. I was just so annoyed: I had become very used to the way it overcomes the "hotter/cooler regions" problem in my old oven.

Re: I have to ask, did it break where the foil is?

[elfs.livejournal.com]

It did, although if you look at the (the right side) the foil is looser there, and may not accurately reflect the break underneath.

Truffles

[slutdiary.livejournal.com]

Thank you, my friend. It was exquisite.






Peter T.