Cake Central › Cake Forums › Cake Talk › Recipes › Truffle problems
New Posts  All Forums:Forum Nav:

Truffle problems

post #1 of 13
2/16/06 at 5:54am
Thread Starter 
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?
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
post #2 of 13
2/16/06 at 5:59am
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.....
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
post #3 of 13
2/16/06 at 6:02am
Thread Starter 
it is like dense fudge, but i can scoop it into little truffles...i think its too soft for truffles
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
post #4 of 13
2/16/06 at 6:08am
At room tempature it will be softer than when it's cold. It should be very thick when it's cold.

Did you whip air into it? That would make it light and not dense.

What kind of chocolate did you use?
Reply
Reply
post #5 of 13
2/16/06 at 6:33am
Thread Starter 
i used semi sweet bakers choc...and half and half...i haven't whipped it...just made ganache and put it in the fridge
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
post #6 of 13
2/16/06 at 6:34am
You used half and half? That is your problem. You need to use whipping cream.
Reply
Reply
post #7 of 13
2/16/06 at 6:35am
Thread Starter 
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?
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
post #8 of 13
2/16/06 at 6:37am
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
Reply
Reply
post #9 of 13
2/16/06 at 6:39am
Thread Starter 
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?
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
post #10 of 13
2/16/06 at 6:41am
Quote:
Originally Posted by cakefairy18

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?



You could try it, but I would have a backup plan.
Reply
Reply
post #11 of 13
2/16/06 at 6:49am
Thread Starter 
i think i'll try that...

Thanks for your help!
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
~*~CaKeFaIrY~*~
www.cakefairy.ca
Reply
post #12 of 13
2/16/06 at 7:55am
I would think you could add it to some buttercream and whip it to have a tasty chocolate bc.
"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
Reply
"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
Reply
post #13 of 13
2/16/06 at 8:09pm
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!
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Truffle problems