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Step 8Rollin' rollin' rollin'. . .
Now is the moment of glory you've been waiting for.
Remove the pan from the freezer when the chocolate is firm but malleable. Use a spoon to scrape chocolate into a ball, about 1" is good, but I won't judge you if you like them bigger. It's a lot of chocolate to take in all at once though, so use your best judgment.
I had to coax my spoonfuls of chocolate into little balls. They did not magically form for me like Martha tacitly promised. After a little hand rolling (unless you can make the magic happen - and if you do, I want pictures!), place them in another dish or on a cookie sheet and send them to the fridge for a bit before dressing.
After about ten minutes in the fridge (plenty of time to finish preparing those toppings if you didn't before), it's time to dress them! Roll them in the toppings to cover them, and place them back on the cookie sheet or dish, grouped by topping. I say this, because I did not do that, and most of my truffles became hybrids of their original intentions. But cocoa/powdered sugar was still good.
People didn't like the green ones like I thought they would. I should have told them it was pistachio first, and maybe they wouldn't have been so put off by the color.
As I suspected, the powdered sugar ones took the day.
What will your most popular topping be?
Remove the pan from the freezer when the chocolate is firm but malleable. Use a spoon to scrape chocolate into a ball, about 1" is good, but I won't judge you if you like them bigger. It's a lot of chocolate to take in all at once though, so use your best judgment.
I had to coax my spoonfuls of chocolate into little balls. They did not magically form for me like Martha tacitly promised. After a little hand rolling (unless you can make the magic happen - and if you do, I want pictures!), place them in another dish or on a cookie sheet and send them to the fridge for a bit before dressing.
After about ten minutes in the fridge (plenty of time to finish preparing those toppings if you didn't before), it's time to dress them! Roll them in the toppings to cover them, and place them back on the cookie sheet or dish, grouped by topping. I say this, because I did not do that, and most of my truffles became hybrids of their original intentions. But cocoa/powdered sugar was still good.
People didn't like the green ones like I thought they would. I should have told them it was pistachio first, and maybe they wouldn't have been so put off by the color.
As I suspected, the powdered sugar ones took the day.
What will your most popular topping be?
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I will label it Scooch's Scoop in every I'ble I use it for, in honor of you!
I finally found a tip on the net, to just keep a bowl of cold water next to you, and always dip your hand in it before rolling the chocolate....this keep the chocolate from sticking to your hands and makes the truffles really nice and smooth :))
Now, about yours not being as easy to roll as you thought - perhaps the freezer was a bit too much? Or you just left them a little too long? I'd suggest you take them out a couple of minutes earlier and/or leave them to warm back up for a couple...
Finally, does anyone know if 'heavy cream' is what we Brits call 'double' (or 'whipping') cream? - if not, then what? Thanks.
cream
n. Upon standing, unhomogenized milk naturally separates into two layers — a MILK FAT-rich cream on top and almost fat-free (or skimmed) milk on the bottom. Commercially, the cream is separated from the milk by centrifugal force. Almost all cream that reaches the market today has been pasteurized. There are many varieties of cream, all categorized according to the amount of milk fat in the mixture. Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. Light whipping cream, the form most commonly available, contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. It's usually only available in specialty or gourmet markets. Whipping cream will double in volume when whipped. Half-and-half is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat. Neither half-and-half nor light cream can be whipped.
The site gives a copyright nod to Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Read More http://www.epicurious.com/tools/fooddictionary/entry?id=2121#ixzz0fKanhfpD
So, it seems I need to look for as high a fat content as I can, rather than being blinkered by our different terminologies...
Thanks again!
Basically double-cream sounds about right, since I'm assuming "regular" (or single?) cream might be what we call "light cream" here. If you whip heavy cream long enough, you'll get butter, but if you whip light cream, you'll get butter in watery clumps. Or at least I did. :^o
There's a nice chart on this page: http://en.wikipedia.org/wiki/Double_cream
I've used Double Cream to make ganache, which uses the same basic method of the truffles (but less cream to chocolate ratio).
With the first bite, my sweet tooth went into critical mass with the powdered sugar ones, I rolled a few in 100% Cacao though, that has an initial kick of completely unsweetened chocolate, which is then offset by the semisweet.
I'm planning on doing these again soonish, but based off the house commentary, I think we'll be substituting the semisweet with dark chocolate.
It is like you said though, these are very easy to make, and when they're given a coating of powder/nuts, they're an attractive treat. Thank you again for posting the Instructables!
Easy-peasy.
My wife and I liked the pistachio best. The kids loved the Ovaltine. Really!
Using a mini melon baller I got 15 truffles, but I'm pretty sure I could have gotten 16 if I had made them all the same size.