Tuesday, January 29, 2008

Today I Cried at Work!

So, I made chocolate truffles last night. They are GOOD. I brought them to work and they were devoured. I had one during a staff meeting and next thing I know my eyes are watering and I can't stop giggling. Divine!

I'm not going to share the recipe for the truffles here. There are areas that need to be worked out a bit. When I work through the recipe I'll get it on here. BTW, the recipe is from Fine Cooking Magazine. It's one of the first times I've had a problem with one of their recipes. I don't know if I didn't read it right, or it there were clarifications missing? Like I said, I'll work it out and post later.

Here's some idea of what I did...

I chopped the chocolate in the food processor.

Added the boiling cream right to the machine.


A touch of butter and you have your truffle filling.
Talk about wanting to face-plant into some goodness!

The chocolate melty goodness is left to cool in the fridge for a few hours, or overnight, before being scooped into little ball shapes that are then coated in cocoa powder. They look like truffles, the fungi, their namesake. I think they look like...it's juvenile...they look like little poos.

I planned to coat my truffles with a ground up English toffee and sea salt.

Before coating, the truffles are dipped in melted chocolate, then into your coating. I left some with the cocoa which hits your tastebuds with a little bitter before the heat in your mouth melts the chocolate into a blissful concoction.

The English Toffee and Sea Salt Truffles have a crisp coating of chocolate (I did a blend of dark, semi-sweet and milk chocolates), followed by the buttery toffee and mellow sea salt.

Tears! Really...I had them in front of my boss and co-workers.


Dancer in DC said...

There just are no words to express what a delight these are. Starting with good quality chocolate with a high percentage of cocoa made them complex at the core, and the coating was a delightful mix of buttery, sweet and salty.


ScottE. said...

Watching Martha today. Her guest is making truffles. He added more butter, I think I could add another TB or two to this recipe. Then he lined a sheet pan with plastic wrap and poured the ganache into the lined pan to set, then cut into squares! This would make the process so much easier!!! Might have to try this.

ScottE. said...

OMG...he is hand rolling the chocolate. Smearing the melted chocolate in your hand, then rolling the shaped truffle in the melted chocolate in your hand. Much easier than the mess I dealt with! Good tips.