For Valentines day, I decided to make chocolate caramel cups. They didn’t turn out too well – weren’t sealed at all, and caramel dripped everywhere, so I thought why not use my left over caramel sauce to try and make truffles? I was going back and forth about whether or not to do the cup or truffles, and after making them out of chocolate and caramel sauce, I’ve been truffle obsessed. I can’t stop looking up different wayt to make truffles! They’re so easy to make!
So at first, I had 1/4 of a cup of caramel sauce left and used 1/2 cup of chocolate chips to have as my ganache to roll. That one had absoutely no problems, was super easy to rol, coat, and delicious to eat! So I figured, since I rolled those in cocoa powder, why not try dipping them in melted chocolate next time? The caramel truffles had to say cold or else they melted, but having them cold I liked a lot better honestly – at room temperature, you couldn’t taste the blended fudgey awesome that was caramel adn chocolate. I usually am not a fan of cold chocolate, but for those, I made an acception.
So I figure, try some more on Sunday Crystal. You can use heavy cream, do the traditional recipe, and it’ll turn out just as great! So I did that today, and…
They weren’t hard enough to roll. I had them in the freezer for five hours, and they just weren’t rollable. I realize now that I should have upped the chocolate in a heavy cream recipe, because heavy cream is probably thinner than caramel, but I figured at the time that I could just rolls them and it’d work! But nope – no matter how hard I tried to freeze them, they just weren’t solid enough for said rolling. Putting them into my candy melts while the melts were too hot was a baaad idea too, because it just made the chocolate melt. So instead, I froze the candy melts for a while to see if that would work. But nope again! Like I said, they were just entirely too soft to roll or work with.
So, as an artist usually does, I improvised! I mixed the ganache and melts togehter, instead of trying to coat the ganache, and it worked! It didn’t keep the flavors seperated, but it did make a truffle. Tasted like a black and white cookie sort of truffle with a soft center. Since it was a test batch, I only got four of them, but glad I was able to figure out a way to rectify the situation instead of just be discouraged about the situation, which is what I’d normally do.
As much as I’d love the experiment more, and try a 2:1 chocolate to heavy cream ratio, I’m honestly truffled out! THey’re delicious, but bo, are they rich. The candy melt ganache combo wasn’t nearly as weet as the caramel chocolate ones, but they still were very decadent and full of ooey-gooey truffle goodness. I thought it was really interesting to see that the ganache still kept it’s softer shape amongst all of the candy elts, and likewise, the candy melts got hard. So, I think maybe if I upped the flavor profile in the ganache and made it stornger tasting, doing a truffle that way would work? I’ll have to intentionally do one that way and see how it comes out to see!
I’m really enjoying making chocolates, and can’t wait to do more…once I take a break. It’s me and my brother eating these because my Mom doesn’t want to get hooked on them, and I don’t blame here because they’re so god and hard to not just want to eat them all up after making them XD But I definitely will be making truffles, and experimenting with them throughout this year! Didn’t realize how easy they were to make~ I got a little discouraged about making them after the year befor elast and botching them at Christmas, but I think I’m at a far better place in my baking journey atm so I can fix things that go wrong, as I did today.
That’s what I’ve been up to in the kitchen! I say I won’t be making anymore chocolate things, but my brother really wants some chocolate oatmeal cookies…
What have you been up to in your baking? Would love to hear in the comments!