ok so i TRIED to make truffles...looks like i failed...
i used 2 cups of cream and like 32oz of chocolate and it's soooooo soft...it's been in the fridge overnight
at first i used 24 oz of choc, so yesterday i added more, but now, it's still soft at 32oz
can i still salvage the stuff?
mmmmmmm......don't know if you can salvage it..........i usually use like 1c. of cream for 12 oz. of chocolate......so I can't imagine why yours didn't stiffen up.....mine always does, it turns to a dense fudge in the fridge in just a couple hours. I don't know.......sorry.....
it is like dense fudge, but i can scoop it into little truffles...i think its too soft for truffles
i used semi sweet bakers choc...and half and half...i haven't whipped it...just made ganache and put it in the fridge
crap!
what do i do with it now?
can i freeze it and then whip and use as a filling for a cake in a few weeks?
hi cakefairy,
i cant help with your truffle issue(as i have never made any)...but i wanted to know where you buy your bakers chocolate from, i find it to be very expensive at $5 for an 8oz box. thanks
crap!
what do i do with it now?
can i freeze it and then whip and use as a filling for a cake in a few weeks?
i think i'll try that...
Thanks for your help!
I just purchased the book "The Art of Chocolate" and it really gives you step-by-step guides on how to make several types of truffles. I haven't tried them yet as I need to find some really good chocolate at a good price, but they look great and the book has very good reviews on Amazon. I was able to find a used edition there in like-new condition for only $3.95 and it usually retails for about $20, I believe. The book gives you tons of chocolate info and wonderful-looking recipes. It's worth a look. Good luck!
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