|Truffles from Motherfudger Fudge.|
Sunday night I was ready to make a rich chocolate treat, and with some leftover cream from these salted caramel brownies I made for Valentines Day (And yes, they were delicious, rich, chewy and sweet. You should try them!) I thought I had the all the ingredients I needed. With a list of four things, you would think I did, but I didn´t check the measurements, and had less than half the amount of chocolate it called for.
"Let´s go for it anyway." I was optimistic, thinking it couldn´t matter that much. Well, after the allotted two hours in the fridge, the mix was still a soupy mess, and since night was drawing close, I put the tin in the freezer, to make sure it solidified in one way or another. 18 hours later I remembered my project, and since it was frozen through, it was no problem to cut it into bite size pieces and roll them in cocoa. I was still unsure they would hold up, and sure enough, an hour later, they almost melted when touched, so I decided to freeze most of them.
You can see this as a problem, but I have a couple of solutions:
A. Thaw the amount of truffles you want to eat (they will keep their shape fine) and eat with a spoon.
B. Eat them right out of the freezer. It is the perfect bite size ice cream.
In other words, I would try doing this just like the recipe tells you to. It will taste great both ways though.
Dark chocolate chili truffles
2,5 dl heavy cream
1/4 tsp chili powder
250 g dark chocolate
- Warm the cream and chili in a small pan. Do not let it boil.
- Add finely chopped chocolate and stir till it is dissolved.
- Pour mixture in a small tin (15x20cm) lined with parchment paper.
- Put it in the fridge for at least 2 hours (probably longer)
- Cut into squares and coat with cocoa powder.
- Store in fridge.
If this seems to cumbersome for you, I found an etsy store that makes similar once for you and you can have them delivered to your door.
PS. Would you call this baking or cooking? I can´t decide what category this fits in.