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.
I could just take that right off the internet and eat it! LOL! YUM!
ReplyDeleteThanks for visiting me!!
Mmmm, I love truffles!
ReplyDeleteWhen dipping them, have you tried adding a little melted paraffin or shortening to the chocolate. I've found that really helps with dipping and coating. It thins out the coating somewhat, but it still firms up just the same when it cools. I also use a really narrow container for dipping, like a Pyrex measuring cup, so I have plenty of depth to dip them into.
Regardless, your truffles look delicious!
And thanks for all the comments on my blog. They always make me smile and laugh. ; )
That's the reason I don't make truffles - I'd eat waaay too many.
ReplyDeleteThough I may make an exception to this rule for mint truffles - those look great!
I'm with Kimberley--I'd eat them all if I made them! Those look deeelicious!
ReplyDeleteLazy? I think not--these look spectacular to me, and as delicious as the chocolate ones are (likewise for bowl-licking duty), its nice to see something different. I'd definitely gobble these up.
ReplyDeleteThose look deliciously evil alright! And I must try that crock pot trick, sounds like it would work wonders!
ReplyDeleteYummy!
ReplyDeleteTruffle dipping is tricky business. Add lots of patience!
My husband has banned me from buying truffles (he's not a sweets eater, but he inhales truffles), but he never said anything about me making them at home. Loophole!
ReplyDeletei'm with you when cooking sweets, I end up eating so much of the batter raw even when I shouldn't!
ReplyDeleteI was going to say what cheryl said - to add a bit of shortening. That always helps me - although I'm still not very good at dipping them! This reminds me that I haven't had a good truffle in ages!
ReplyDeleteWell, they looks great!
ReplyDeleteThose look good! I did not know that you could make truffles with things other than chocolate. These cream cheese and chocolate chip truffles sound good. The mint extract is nice touch!
ReplyDeletemint truffles are my absolute favorite, tho i've never made them with cream cheese...i bet that's yummy.
ReplyDeletei always F the dipping part up too, no matter how hard i try.
mint truffles! my head just exploded! amazing! growing up, my mother kind of implied that truffles were only coated in cocoa, i think to discourage me from eating one trillion. it only kind of worked.
ReplyDeleteWhat gorgeous truffles! I like the method too - sounds much easier than traditional chocolate-dipped ones!
ReplyDeletethey look great to me!
ReplyDeleteI can never pass up a good truffle!I have the same truffle issues. I use toothpicks for dipping and that helps. I just bought a truffle dipper at sur la Table. I'll let you know if it works.
ReplyDeleteI have made truffles just once before; it's certainly hard work keeping the chocolate on them and then dipping them into sprinkles or nuts or what have you. And you certainly can never get enough of them! Well done as I know how much work is entailed in making them.
ReplyDeleteyummy what a great photo and write up..I love truffles...do stop by and enter my recipe contest
ReplyDeletehttp://dabookrecipe.blogspot.com/2008/03/march-contest-all-about-recipes.html
I have never made them but love to eat them.. :)
Well, they look divine. But I hear you on the batter thing. I've started chewing gum during the batter making (a super minty one) to try and control the little wee bits of self-control I have. It's so hard though. Can you send me some?
ReplyDeleteTrouble or not, those look fantastic! And chocolate and mint (as we have discussed before) is a dreamy combination. I think they turned out perfect!
ReplyDeleteOooo, these are so bad yet so good! I'd be happy with a big heaping spoonful of truffle and eat it like a sucker :) I understand the addiction and simply can not make things like this or I'll eat them all within a day! This would have to be something I would make and bring to a friends house/party/hostess gift or something like that and be happy with just licking the bowl :)
ReplyDeleteWho doesn't love a truffle?? It's the world's most perfect food.
ReplyDeleteI'm considering making truffles today and stuffing them into cupcakes.
Grace they look good. Is that a Southern thing eating raw batter? Because if it is, I need to know so I can start practicing.
ReplyDeleteI wish I could find away to put my hand in and take a truffle to try!! Those look soooooo scrummy :)
ReplyDeleteRosie x
Can't type... keyboard is malfunctioning because of the drool.
ReplyDeleteThanks for stopping by my blog and helping me find yours.:)
ReplyDeleteI found that truffle-making was not as easy as it was made to sound by so many. I had a bit of a problem making my batch.
Your mint truffles sound heavenly! I've tried mine with balsamic vinegar and it was pretty good.
Those sound pretty dangerous. I've never made them an any version before. Where have I been? I am quite the bowl-licker, though...
ReplyDeleteThese look awesome. Since I have had the same trouble with the dipping, I may have to try and try again.
ReplyDelete