So, I lied a little bit on Sunday… I wasn’t an absolute complete bum! I cleaned out my craft closet, started to organized my craft room from when the holidays took over, and made TRUFFLES! Yum!
Remember that dark chocolate raspberry ganache that I made for the Valentine’s Day Cupcake samplers? Delicious… pure heaven, right? I had a ridiculous amount left and since ganache freezes beautifully or if tightly sealed, lasts a couple of weeks in the fridge… I saved it for a rainy day.
WELL, you can also turn extra ganache into chocolate TRUFFLES! I didn’t realize that it was the same basic recipe until I read someone’s baking blog this weekend. After a little research, I found tons of versions online and since mine was pretty simple (bittersweet chocolate, raspberry jam, heavy cream, pinch of salt) I rolled mine into little balls and dipped them into whatever I found in my kitchen.
Confectioners sugar truffles… and dark cocoa ones! The confectioners sugar never really set well on the ganache since it just kept dissolving, so I eventually rolled them in cocoa. Amazing. I ate 3.
Then I thought it would be fun to toast unsalted pistachios and melt a little white chocolate to try that combination together…
Ta-da! Truffles dipped in white chocolate, covered in pistachios and dried cranberries. The texture was addictive. Crunchy, salty bite on the outside… creamy chocolate in the middle. I ate 3 of those too.
And to cap it off… I made a few more dark cocoa truffles, which were so simple, but ridiculously good… and of course, why not dunk a few in crushed oreos?
I ate 2 of those… and made sure to leave Tyler 1.
I’m not sure if he got any others. Oops.
This is why I run.
Love you all… sleep night.