"I'm sorry, I didn't hear anything you just said, I was focusing on the truffle."
|This is how many were left today.|
|This is how many I made. Plus one that mysteriously went missing.|
OK, it's baking time. You need this stuff:
Melt the butter in a medium saucepan. I went with the gigantic and only pan we had, and I would strongly suggest sticking with something smaller. Less chocolate will be wasted in the end since there's a smaller surface area for the remnants to stick to. Whisk in the cream and bring it to a boil.
Remove the pan from heat and stir in the chocolate chips until everything's melted. I want to try this with baker's chocolate instead of chocolate chips next time - that might help the chocolate be more moldable and less melt-all-over-your-hands-able.
|Oh, the smells.|
|Don't eat this yet. Or do. What do I care.|
|Cold, mold-y chocolate. Moldy in a good way.|
|Moldy in the fake-bad way.|
|More like a Measuring Monster, am I right? Measusaurus.|
I licked one finger clean before I realized this should be recorded as a warning/enticement/reminder to try different chocolate. I didn't take a picture every successive time I needed to wash off my hands, but it got much worse than this. For future attempts, I'm going to make sure I carve out all of my chocolate first so I don't have to keep washing my hands to get more pieces.
|I looked like this for an hour before realizing it.|
|My first slice. Way too small.|
|Bigger is better.|
|This thickness is pretty good.|
|Even thinner shavings like this are great.|
Smooth down the edges.
This was my most perfectly formed truffle, and it used double, thin layers.
If you end up with a couple that have bald spots, don't worry about it. You can hide that once they've hardened a bit. I did worry about it, and I ended up in the bizarre situation of trying to wipe melted chocolate off of my fingers and onto the melted truffle chocolate. This made the situation worse, always. I gave up and popped them in the fridge, and I smoothed some chocolate over the patches when there was less risk of causing structural damage. This is also a good time to make them more spherical, if that worries you. Do not try that on the first go-round, when everything's melting and making a mess.
|Balding. It's hard to see, but it's there.|
|Another successful Hair Club for Truffles member.|
Once you've used up all the chocolate, stick the truffles in the fridge to harden up a little. Take them out, roll them in the crumbs, and put them back in the fridge to finish solidifying. My kitchen was hot, and this process was time-consuming, which made me paranoid about melting. I was constantly moving completed balls into the fridge, but my hands were chocolate-y. My left foot got a unique workout that day.
You're done! If you get impatient, you can do what I did:
|Spoon S'mores Truffle|
On October 14th, I'm donating baked goods to a work fundraiser for breast cancer research. If I can figure out a way to transport a ton of these truffles on the subway without them melting or getting crushed, I'm throwing out the pink cupcakes idea. I'm totally winning this fundraiser.
For the future: I want to try adding cinnamon and graham cracker bits to the chocolate.
Next project: Thin Mint Truffles.