...where do I begin?
Truffles are delicious, whether they're made with cream, store-bought frosting, cream cheese, or just straight chocolate and sugar. I'll eat 'em flavored with mint or fruit, filled with caramel or marshmallow, or flecked with toffee bits, nuts, or chocolate chips. A bad truffle is hard to find.
That being said, making truffles brings all sorts of problems to the table. First and absolutely foremost, I can't stop eating them. I'll eat one, leave the room, and even cleanse my palate, and I'm still inexplicably drawn back to the fridge for another. And another. Even in making them, only about 3/4 of the mixture actually makes it to truffle-form--I do a lot of utensil and bowl licking (sanitarily, of course). Truffles are, in fact, a mixing-bowl-licker's dream, as there tends to be a lot left behind.
The second issue I have with truffles is the chocolate-coating process. They say practice makes perfect, but I think I'm getting worse. Last time I ended up with some hideous (although still delicious) mounds of lumpy and extremely unattractive chocolate. The dipping chocolate always hardens up on me before I'm finished with my coating and I end up reheating it several times. I believe I need to learn a tempering technique. I've also heard that a small crock pot works well to keep the chocolate liquid-y, but I haven't tried that yet.
For this batch of truffles, I tried a new recipe. Where did I find it? I have no idea. Can I find it again to give credit where credit is due? Unfortunately, no. So if this is your recipe, thanks. I took the easy way out and rolled the little nuggets in powdered sugar. (Wow--with my laziness here and my aforementioned sloth-like tendencies, ya'll are going to think I'm a complete waste of space. I'm not, I promise. I do have my moments.)
Magnificent Mint Truffles
(makes about 50 1-inch balls of evil deliciousness)
1 8-oz package cream cheese, softened
3 cups powdered sugar, sifted + extra for rolling
3 cups semisweet chocolate chips, melted
1 teaspoon mint extract
In a large bowl, beat the cream cheese until smooth. Gradually beat in powdered sugar until well blended. Stir in melted chocolate and mint extract until no streaks remain. Refrigerate for about 1 hour. Shape into balls, roll in powdered sugar, and place under lock and key until time to serve.
April 16, 2008
...where do I begin?