I've had a few questions about the truffles I made for Valentine's Day. I used Alton Brown's Chocolate Truffle Recipe, including his ingenious method for melting the coating chocolate. You can see more of the photos here. I don't know if he's the first to suggest it, but using a heating pad to keep the chocolate tempered and fluid worked perfectly. I set mine to medium-high which ended up being 91 degrees. Next time I will do a finer chop on the chocolate to cut down on the melting time.
As for the flavorings, I came up with flavors I like or had seen elsewhere. There are a lot of combinations I wanted to try, but I narrowed it down to:
- cognac, rolled in cocoa
- orange, with a dollop of zest
- chai spice, rolled in pistachios
- cayenne, rolled in turbindo sugar
They are all delicious with a cup of tea or a glass of red wine.