Truffles

I made these a few months ago but I’ve been lazy about posting photos. The chocolate truffles I created for a dear friend while the coconut truffles I made for my grandmother. I wasn’t terribly impressed with the coconut truffles – though I think they look pretty. Too much rum and butter made them gooier than I had wished. The next time I make those, I will definitely have to cut back on the liquid ingredients and up the coconut to achieve the proper consistency.

However, the Nutella truffles were delicious. And tempting. It was also kind of amazing just how much Nutella was in these little suckers – I used a jar to create about 50 of them using this recipe from About.com. That said…I’m still learning a bit about how to coat chocolate “correctly” as I think the finished product could stand to be prettier. What I usually do, instead of using a dipping fork, is toss the chilled truffles into a warm bath of Callebaut chocolate and them fish them back out with a regular fork. I tap the fork on the edge of my metal bowl and scrape off the excess before carefully placing them onto a sheet of parchment. But, I end up with too much chocolate on the bottom (as you’ll see in one of the slideshow pics), so I feel that there’s a better, more consistent way. If you have one, I’m all ears.

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