So the truffles have been made! It does make for a little mess but they are pretty good ;)

First of all, brought one cup heavy cream and 3 tablespoons corn syrup to a boil. I poured that over 3/4 lb of dark chocolate (from Walmart @ $3.28 a pound) that had been finely chopped. Then I added 4 tablespoons softened butter and whisked till smooth. Looking back, I would have put in less cream and maybe a little less butter. The filling is very hard to work with because it melts at such a low temperature and even frozen, doesn’t harden very much.

Then I left that in the fridge for a few hours and then scooped out teaspoons of it. Those went on trays in the freezer, where I left them overnight. I rolled them briefly in my hands once they had gotten cool and replaced them on the tray for the rest of the night. It also helped to sprinkle a little cocoa powder on the tray to keep them from sticking. The result:

You have to work quickly once they come out of the freezer because they start to melt in literally seconds. Less than a minute sitting on the counter and they’re pretty soft. So I took 4 or 5 out at a time on a plate and brought them to the counter where I dipped them in a bowl of chocolate that I had melted (not included in the 3/4 lb above) and mixed with a few tablespoons of coconut oil, to make it more liquid when melted.

I kind of just dropped them in the bowl, on at a time, and gently spooned the melted chocolate over them.

I had previously toasted coconut.

And mixed cocoa powder, sugar, cinnamon, and clove together.

After I dipped them in chocolate I took them out as quickly as possible, letting the extra chocolate run back in the bowl, and rolled them in the coconut, or whatever I was rolling them in. This is very messy!

Here they are resting (cooling :D ) before they go on the finished tray.

These are the finished truffles! There are ones with coconut, spice/cocoa/sugar, ground coffee, and the ones with the nuts on the outside have a piece of walnut inside.

From top: coffee, spice, coconut, walnut

And a broken open truffle. The texture inside is very soft and creamy and melts almost immediately upon eating. That’s part of the reason I would like to use less cream and butter next time, to have a thicker middle. And that’s what I’m going to get eating these! ;)

Posted by Bonnie under food, pictures, recipe