This Saturday was supposed to be a craft evening. Instead, we got rather caught up in making chocolate truffles and chatting. I’ve made truffles quite a bit, but wanted to try out a new mold I’ve got- a silicone one. Previously I’ve used the Wilton plastic molds, which are great, but are easy to crack if you’re not careful.
Firstly, I coated the molds with plain melted chocolate and put them in the fridge to set:
While they were setting, I made the ganache from a mixture of lovely dark 60 & 72 % cocoa solids chocolate and double cream. Mmm. Being in an experimenting mood, I split the ganache in two bowls and added Bailey’s to one. This turned out to be a very good idea. Once everthing was nice and set, I filled the molds with the ganache and once that was a bit firmer I coated the bottom with more plain melted chocolate. Then back into the fridge for much longer than you want to wait.
We got impatient and tried to take some out a bit too soon, resulting in some mushed-ness:
Happily, we didn’t ruin all of them though, and after a short spell in the freezer they turned out… better, for the most part: