holiday cooking
just some tips before you start....from my experience.
I could not roll these in my hand. Too soft. Had the best experience when I just spooned out and dropped right in to the dusting mix. Once it had that dryness on it, it was easier to roll. Well roll is an overstatement .. more like manipulate in to some sort of shape.
If possible have whatever you plan to store them in handy and just go right from forming to storing.
I hope these set up in the fridge. If not I just think I have a mess on my hands!
I could not roll these in my hand. Too soft. Had the best experience when I just spooned out and dropped right in to the dusting mix. Once it had that dryness on it, it was easier to roll. Well roll is an overstatement .. more like manipulate in to some sort of shape.
If possible have whatever you plan to store them in handy and just go right from forming to storing.
I hope these set up in the fridge. If not I just think I have a mess on my hands!
Mine were messy, but they did "roll". Ish. Dusted them (by dropping them in the coating and sprinkling it over, not by rolling them in the coating) and then refrigerated for another 24 hours; by the time we took them to the party last night they were firm enough to eat (but not solid). They were a big hit!
That sounds promising.canucknyc wrote:Mine were messy, but they did "roll". Ish. Dusted them (by dropping them in the coating and sprinkling it over, not by rolling them in the coating) and then refrigerated for another 24 hours; by the time we took them to the party last night they were firm enough to eat (but not solid). They were a big hit!
I think I'll mix them up tonight, then try to roll them on Tuesday. I'm hoping to share them at a couple of Christmas get togethers this week.
Thanks for all the tips.
janet
Ok - I finished up the truffles.
I refrigerated the mixture for 48 hours. I used a melon baller as CG suggested. I kind of plopped them into the coating and then rolled them like I do meatballs. They're not all uniform and some aren't quite round, but I think they'll be OK. Right now they're sitting on a baking sheet covered in the fridge.
Now that I have the hang of it and if the first group of friends survive, I may make another batch before Christmas. My BIL's will be so impressed.
All of your tips were very helpful.
One more tip - you probably don't want to make these (especially the rolling an coating part) while wearing a black cashmere sweater - just sayin'.
I refrigerated the mixture for 48 hours. I used a melon baller as CG suggested. I kind of plopped them into the coating and then rolled them like I do meatballs. They're not all uniform and some aren't quite round, but I think they'll be OK. Right now they're sitting on a baking sheet covered in the fridge.
Now that I have the hang of it and if the first group of friends survive, I may make another batch before Christmas. My BIL's will be so impressed.
All of your tips were very helpful.
One more tip - you probably don't want to make these (especially the rolling an coating part) while wearing a black cashmere sweater - just sayin'.
janet
hahahahhahahahhaaa!jayseadee wrote:
One more tip - you probably don't want to make these (especially the rolling an coating part) while wearing a black cashmere sweater - just sayin'.
truffles aren't supposed to be uniform so it's all good. I checked on my in the fridge and they seem a little better. More firm. I want to try a batch with Cruzan rum cream and roll in coconut but not sure I will try this again. Maybe though.
I'm trying this method today with Cruzan Rum Cream. It's much thicker than the other batch I did.loria wrote:Does this sound Right?
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2 dozen
Ingredients:
12 ounces Semi-sweet chocolate morsels
1/4 cup Heavy cream
1 tablespoon Sweet Butter
2 Egg yolks
1/4 cup Baileys Irish Cream
Directions:
Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter.
Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.
This recipe from CDKitchen for Baileys Irish Cream Truffles serves/makes 2 dozen
The jury is still out on the Truffles; they taste good, but don't look all that appetizing. I don't think we'll give these away. I'm having my family for cocktails next weekend, so I'll put them out for them. I think I may sprinkle with more powdered sugar.
On the other hand, the Spicy Bourbon Pecans came out great. Better than last year.
And the Spicy Orange Cashews are also very good.
On the other hand, the Spicy Bourbon Pecans came out great. Better than last year.
And the Spicy Orange Cashews are also very good.
janet