{"id":1108,"date":"2013-03-29T15:40:30","date_gmt":"2013-03-29T22:40:30","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=1108"},"modified":"2013-03-31T19:10:33","modified_gmt":"2013-04-01T02:10:33","slug":"truffles-three-ways","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=1108","title":{"rendered":"Truffles – Three Ways"},"content":{"rendered":"

I don’t always bake. Sometimes I like to make big messes that don’t involve flour!
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A truffle is basically glorified ganache, enhanced with lots of butter. That’s what makes it melt on your tongue, with the satisfying taste of rich chocolate.<\/p>\n

I made truffles last night and tried dipping them, molding them, and piping them. By far the easiest method was piping. You can pipe them, let them set, and then roll them in powdered sugar or cocoa for an easy and impressive treat, but I added a bit of peppermint extract to a third of the mixture and then piped it into mini cupcake liners. After chilling in the refrigerator, they popped right out of the liners and into my mouth – a perfect Frango mint.<\/p>\n

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\"Melt-in-your-mouth<\/a>

Melt-in-your-mouth Frangos!<\/p><\/div><\/p>\n

Dipping them was messy<\/del> easy. I chilled the truffle mixture and used my smallest cookie scoop for a domed appearance, dipped them in melted chocolate, and drizzled the tops. Then, because I wanted them to look elegant, I painted the drizzle with gold dust. (Yes, it’s edible!)<\/p>\n

\"Dipping<\/a>

Dipping the truffle in melted chocolate.<\/p><\/div>\n

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\"A<\/a>

A touch of gold…<\/p><\/div>\n

\"Elegant<\/a>

Elegant – until you have to lick the chocolate off your fingers…<\/p><\/div>\n

I wanted to make a truffle-filled chocolate egg for Easter. It would have been fine if I’d used a plastic chocolate mold, but I was too lazy to go dig through the Easter decorations (and no, for the first time in 40 years I didn’t decorate the house this Easter. I promise it will never happen again) so I tried to get away with a metal mold. Huh uh…don’t do it!<\/p>\n

\"Fill<\/a>

Fill the molds ALMOST full – then top with melted chocolate. Chill.<\/p><\/div>\n

It should have been simple: paint the mold with melted chocolate, chill, fill the centers with truffle mixture, cover with more chocolate, and chill again. When the molds are turned over, the eggs plop out on the counter, ready to be decorated. Mine didn’t plop. Here’s ONE that turned out nicely.<\/p>\n

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\"A<\/a>

A truffle filled Easter Egg.<\/p><\/div><\/p>\n

It takes a lot of chocolate and two sticks of butter for this recipe, but you won’t regret making these!<\/p>\n

\t Dark Chocolate Truffles<\/span><\/p>\n
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Author: The Rowdy Baker<\/span><\/div>\n
If you prefer not to use the Kahlua, just add 3 more tablespoons of cream.<\/span><\/div>\n
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Ingredients<\/div>\n