So, bearing all this in mind and (hopefully) not thinking too badly of me, here are my less than exciting, less than comprehensive, less than I had hoped (ain't that the story of my life) instructions? Nay, explanations, of how to complete the truffles!
You will remember that the flavoured ganache had been chilling in the refrigerator overnight? Well, the next step was to scoop spoonfuls of this sublime mixture into balls, rolling them gently into
This was, as you can imagine, a highly messy job! The problem with a ganache, I've discovered, is that it has a pretty volatile reaction to temperature. Ok, so not exactly volatile, but for somebody that spent their childhood years refusing proffered bags of crisps in the school playground lest they cross-contaminate or pick up some hideous disease designed to kill the pre-pubescent, this was quite an adventurous task:
Strangely, hubby's truffle filling did not seem to melt like mine. I was reminded of my Grandmother repeating the saying 'cold hands, warm heart' and suddenly felt slightly insulted....
100 balls of gooey and not-so-gooey later, we had several lined trays that looked like this:
The final part of the equation is where I get slightly lost. We'd agreed that we would leave some truffles as they were and coat others with either melted plain or white chocolate. Nathan assured me that to do this we had to 'temper' the melted chocolate. Upon learning what this entailed, I asked if it was strictly necessary and was courteously informed about what a heathen, what a reprobate, what an entire waste of life I was. Of course one needs to temper the chocolate, daaaarling! How could one not know such a thing! Evidently, it is the process of sloooooowly cooling the chocolate to avoid splitting of the fats. If you say so. My reluctance to get involved can be explained by this picture. Would you want this mess in your kitchen?! Though admittedly, it would be a delicious excuse to redecorate....
After much dipping, rolling, coating, dusting, packing, candied peel adding, switching to white chocolate and starting all over again - we were left with our finished truffles. A brief spell in the chiller and this is what they looked like:
And it's weird, you know. In textile based crafts, we all strive to create items that look commercially produced, professional, flawless. And yet, the handmade appearance of these beauties did nothing but enhance their appeal. Far superior to a slab of moulded, mass-produced Cadbury's, don't you think? I enjoyed packing some up into a cute glass jar and adding a ribbon -these are for a very special friend's birthday and will be gifted this evening.
Go on - treat yourself!