See, it looks so easy when master chefs do it. It does. I mean, nothing could be easier, right? Heat up some cream, melt some good chocolate in the hot cream, add cognac, vanilla, espresso, stir, form into balls, dust with cocoa powder.
They lie! They all lie! It’s not that easy. If it were that easy, chocolatiers wouldn’t get 60 dollars a box for them, that’s what I’m saying.
Needless to say, my second attempt at truffles didn’t go as planned. Although, it was much better than my first attempt, so…there’s that. And I have 2 pounds of truffle filling made, so I’ll try again later to create a shell, since my filling is far too soft to just roll in cocoa powder. I can’t figure out if I used too much cream, or not enough chocolate, or what. I followed the directions exactly, so the only thing I can imagine is that the recipe was deliberately wrong because the Barefoot Contessa doesn’t want me to make truffles. (Ok, perhaps trying to make truffles while having my “cranky week” wasn’t such a smart idea…but that doesn’t stop the fact that they lie, they all lie…those bastards!
Ahem. Sorry. Perhaps I’ll just eat my truffle with a spoon and call it done.