PhDCupcaker

Ahh….. truffles. When I went to New York City for my friend’s wedding we decided to make truffles. She had taken a truffle making class and so knew all the ins and outs of truffle-making! As you can see from this first picture it was a bit of a mess! See that brown mark on the cabinet?  Yep – that is chocolate! We made the inside of the truffles the night before and had them chilling in the fridge. The next day we covered them in tempered chocolate by dropping them in this bowl you see at the left. I was then in charge of covering them. We did some toffee ones, some sugar/salt ones – those are the ones with the bluish color, and some powdered sugar ones. The salt ones were way too salty and the powdered sugar ones just didn’t really stay in ball-form. We loved the toffee ones though. They were good! The plan was to bring these to the rehearsal dinner, but then we forgot them. Oh well, I know that people were enjoying them here and there and they were definitely fun to make!