truffle-upagus

Yes, I watched Sesame Street as a child, and yes, I was fond of Snuffleupagus.


But no, I never knew his first name was Aloysius.

Aloysius Snuffleupagus. Come on--awesome, right? That's quite possibly the best name ever, and that's all there is to it. Future son of mine, be prepared.

Okay, this post isn't really about Snuffleupagus. It's about truffles. Get it? Truffle-upagus? Boy-o, I'm easily amused on a Monday morning.


Generally, I save truffle-making for occasions when I have deep reserves of patience and lots of time on my hands. I consider it a trying process. Lately, though, I've been inspired and motivated by my Barney Butter, and I was easily able to summon up the courage to attempt their truffle recipe.

I'm here to tell you, folks--these truffles are unlike any I've ever had, in a good way. They're replete with the almond butter flavor, set off nicely by the subtle cocoa powder, vanilla, and honey. Depending on what you roll them in [I tried powdered sugar, more cocoa powder, cloves, and (surprise) cinnamon], the little balls of heaven are easily able to take on other flavors.


I didn't even have that much trouble with them, thanks in part to numerous and lengthy rest stops in the refrigerator. Give 'em a try, especially if you like that good ol' chocolate-nut butter combination. I recommend giving them a tumble in cinnamon and a quick visit to the freezer.