Sugar High Friday: Truffles  Add/Read Comments

The second batch - mixed with my runny, unset Quince jelly - went 'odd'. Whatever complex chemical reaction occurred resulted in some slimy, lumpy, sludgy 'truffles'. Impossible to pick up but with a tasty, sweet, fruity edge so different from the 'standard' truffles made from the same chocolate gunk. Sadly they looked like little piles of animal poo.

The recipe used a tablespoon of Greek yoghurt, which I thought was interesting. Perhaps the lemon yoghurt I used (yep, I didn't read the packaging correctly) affected the quince-flavoured attempts. The remainin truffles though, despite being 'over-large', were fine. Half rolled in coco-powder the others in crushed hazelnuts.

At the blog-meet the other day the talk revolved around Johanna's Sugar High Friday event. The use of thermometers was mention in the creation of said truffles; my heart sunk. Thoughts of a gadget draw full of once-used, forever forgotton items, hung heavy. What is so good about this recipe is that all that 'cooks' equipment is unnecessary; these required little but chocolate, a slug of brandy, a vigerous stir and an overnight set in the fridge. A big-handed man's type truffle.