My oven is most probably on its last lap. It's become unsafe to use it any more, so I have to take a break from baking. So I did the one thing that I always wanted to do, work with chocolate and see how it responds...
Now I do make chocolates at home, for gifting purposes. But I've never really tried soft centers and truffles.
So this time my focus was to reach a truffle that I would be satisfied with, as till now the only truffles I've wholeheartedly liked are the Lindt ones.
I used two different recipes, for the center.
The first one was a mixture of cream, cocoa and chocolate center...it solidified quite quickly in the refrigerator overnight, and I could make nice little balls , that I refroze. I then dipped these in melted chocolate. Since the balls were already frozen, the chocolate covering immediately solidified.
The next recipe uses a center made with whipping egg whites and adding a reduced cream and chocolate mixture and rum. I thought this will become lighter, but it ended up becoming sticky and melted at soon as it was exposed to room temperature. So I made chocolates with liquid centres instead.
For this, I refrigerated the chocolate tray, and gave a first layer of chocolate that solidified immediately.
Yep, I'm messy when it comes to chocolate...
Freeze this for 5 min, fill it with the liquid mixture, freeze again, and cover it with a layer of chocolate again. Freeze one last time, and you get nice shiny chocolate cubes. I was lazy and didn't scrape the top layer of chocolate, which is why I've got haphazard edges at the bottom ...
If I have to make truffles again, I'll definitely use the first recipe...
