Chris and I got married on April 15, and spent the days prior to that making truffles: salted caramels and strawberry champagne flavors, all coated in dark chocolate. I took a truffle-making class over a year ago, and finally had a good reason to make them! We gave these away as favors along with Chris's homemade brew, a honey blonde ale. Everything was popular with our guests, and we have enjoyed the leftovers ourselves!
Just a few pictures of our toil and trouble:
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| Caramel ganache: easy and delicious. The strawberry champagne
ganache that follows, not...so...much. Tasted great but was a nightmare
to mix. |
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| Ok, off to a good start...mixing a ton of white chocolate with the icing fruits. |
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| Oh $#!+... heat too high = separation of chocolate and the fats...not gonna work. |
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| Crisis averted: we ran it all through the food processor in small batches. Smooth again! |
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| Freeze it up, ball it up, ready to be dipped. |
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| Finished product! They didn't look perfect, but they tasted amazing, if I do say so myself. |
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