I made two different types of truffles. The first was honey, nutella, chocolate chips, and butter. The second was cake, nutella, and peanut butter. The latter are by far my favorites because classic truffles are a little too rich for me. The cake version is a whimsical mix of flavors that has a much lighter texture than your classic truffle while still being rich and delicious. Note: Truffles are absurdly time consuming. Not for a person who just has a half an hour they want to burn making something yummy.
First I made the cake version. My sister just graduated and we still have her sheet cake and her roommate's sheet cake. So with all of this extra marble cake around, I cheated. The recipe calls for baking your own cake, but why would I add more cake to the house? So I simply sliced off the frosting and stole some cake.
Part of the problem with truffles is you have to wait at least half an hour between each step. It is VITAL that you put them in the freezer at this point, or you will have chocolate and cake crumbles everywhere.So while these froze, I moved on to the serious truffle business.
Honey Nutella Truffles
300 grams Nutella
100 grams chocolate chips
4 tbsp honey
1 tbsp ghee (or, for cheaters like me, melted butter.)
I realize the grams make things difficult. Turns out my mom had a food scale which I doubt she'll notice disappearing and ending up in my apartment for food emergencies such as this.
There is a blatant lack of pictures of these as spheres because this was absurdly messy. Why? Because the chocolate starts out at this consistency:
Melting the chocolate and keeping it at dipping consistency was damn near impossible. Luckily about a third of the way through (aka 2 hours later) my Mom reminded me we own a fondue pot. I suggest bittersweet chocolate and if you are having difficulties, feel free to add a little milk.
These are christmas gifts for my family, so I made adorable little Not a Bakery brand boxes.
Thanks to Sunita Bhuyan and Crepes of Wrath for the wonderful recipes. They can be found here and here.
Tips for Trying:
-Keep truffles refrigerated before, during, and after making.
-Don't be afraid to experiment
-Spend the extra dollar on getting a truffle dipping tool. If you don't have one, a (well washed) bubble blowing stick could in theory work just about the same.