Taste Testing: White Chocolate and Raspberry Truffles

Yesterday was Halloween and also my weekly meditation evening with friends. So to celebrate we decided to do a death meditation and afterwards we share food. For several weeks I planned what I was going to take along. I had decided on doing some truffles shaped liked eyeballs. I searched the internet and found a couple of raspberry truffles recipes.  I went with this one because it used real raspberries and not raspberry jam.

The recipe calls for lots of chilling periods and it is certainly the case.  I wanted the truffles to be as round as possible but the warmth of my hands when I tried to roll them into balls made them soft again.  It takes a while for a ‘skin’ to form on the truffles.

Anyway the ones in the first attempt weren’t too bad and were enjoyed at a Halloween party on Saturday night. I didn’t have time to make them all at the same time, so by the next day a nice skin had formed on the ganache and I was able to get a better shaped chocolate dipped truffle.  I also left them in the freezer, taking them out one at a time.

I omitted the glucose from the ganache as I thought it might be too sweet especially as I was using white chocolate and not the bittersweet chocolate stipulated in the recipe.

I did discover that the chocolate does not like the colouring paste and tended to seize. The ganache also oozed out of some of the truffles but that just added to the ghoulish appearance.

All in all I was happy with the result

 

 

 

 

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