I made truffles. That’s right–not a typo.
Inasmuch as I am not legal to work in Canada, and not eligible for in-province tuition prices, I basically spend my days thinking of things to do to entertain myself. I am not complaining–who wouldn’t want six months of completely free time to do anything she wanted? I have all kinds of fantastic ideas floating around in my head–home renovation projects, how I want to design our bedroom, what I am going to plant in my square foot garden come spring. I really am enjoying this phase of my life. {Explaining to other people what I do during the day, however…that’s a different story entirely.}
But I lost track of what I was originally talking about: truffles. Now, I have never to my knowledge eaten a truffle before, but I happened upon a recipe for them during my daily foray into the blogging world, and became obsessed with wanting to make them. I’ve had lots (and lots and lots) of Lindor Lindt Balls, but these are kind of different. Here’s the low-down, should you ever decide to make truffles of your very own:
Finely chop some baking chocolate (your favourite kind) and place in a mixing bowl. Then take whole whipping cream and pour into a stove-top pot. Heat the cream on the pot and when it’s almost boiling, remove from heat and pour into a mixing bowl over the baking chocolate. Stir the cream and chopped chocolate together until smooth (oh, so deliciously smooth). What you will have created is a ganache (guh-nawsh). [Watch the three-minute movie on the “ganache” link to see what it will look like.] After you have made your ganache and let it solidify, you can either roll it in straight cocoa powder and be done, or you can roll it around in straight melted chocolate and then in cocoa powder (thus forming a chocolate shell, similar to that of a Lindor Lindt Ball). Refrigerate in an airtight container and send them to work with anyone who will take them. This is when a husband comes in handy. For me, anyway.
Since I am not a food blogger (I know, I know–my blog has no defined purpose. It has an identity complex already, so don’t bring it up), I am not going to do beautiful step-by-step photos of the entire process. {Someone else already did that.} Instead, I will just show you the finished product:
Et voila! Bon appetit!
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