Quips & Anecdotes - Trufflin'

I decided that I wanted to make legitimate truffles one day and man, they were hard to do! I'm sure I've always complained about how much finesse I lack when it comes to the kitchen. I was not kidding. Making truffles with an actual ganache base is much more difficult than making them with a cake or cookie base like the red velvet truffles or the thin mint truffles I've made in the past. I'm going to stick with baked good bases for now until I have more time and have trained a little bit more in the art of truffle making. The hardest part was dealing with the chocolate constantly trying to melt in my hands as I rolled it or tried to dip it into something. Above is a picture of my failures. I tried making almond and lemon truffles. The lemon truffles tasted the best when dipped in white chocolate but I ran out of that so did the rest in powdered sugar. Recipe for the base: 2 cups powdered sugar, 2 cups chocolate, 1/2 cup heavy cream, 8 oz. cream cheese, and 1 tbsp extract per flavor (divide the chocolate in half before mixing in the two flavors separately). Any tips, readers? How do you avoid making a mess or is it just a messy process?