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Making Truffles

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I decided to make 2 different kinds of truffles for a holiday party - traditional chocolate and lavendar infused. I followed an epicurious recipe -- finely chopped the chocolate (which took FOREVER!!), added hot heavy cream and whisked till smooth. I poured it on syran wrapped cookie sheets and cooled overnight. So, this morning the traditional chocolate is the consistency it's supposed to be according to the recipe (like toothpaste), but the lavender infused is hard. What happened? Can I somehow soften it up so I can roll balls?

Also, has anyone made this epicurious recipe? It says it makes 180 truffles, but it doesn't seem like it will.

OR, maybe should I just have bought them...

Thanks so much!!

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  1. Is the lavender hard at fridge temp, or hard at room temp?

    4 Replies
      1. re: Obessed

        Hmm...perhaps you could just stick the hardened ganache back into a bowl and add some more warmed cream, stir and re-cool. I've never done that, but I see no reason that it wouldn't work. I suppose there could be a texture issue (grainyness) with that method. Hopefully one of the many food chem/candy making experts can chime in.

        If you don't want to go that route, you could gently warm the ganache until it is rollable. The finished truffles won't have that great gooey center, but I'm sure it will still be tasty. My truffle centers are usually harder than "toothpaste" which is really hard to roll neatly unless it's nearly frozen.

        Which epi recipe are you using?

        1. re: wawajb

          http://www.epicurious.com/recipes/foo...

          I'm pretty sure no water got in them, as I wasn't even near the kitchen sink. HMMM...maybe I put the syran on top too soon and there was condensation. I let the traditional chocolate cool while I was making the lavender infused...but covered them at the same time.

          1. re: Obessed

            I didn't catch that you covered warm chocolate w/ wrap--I thought it was already cooled. You don't want to cover warm chocolate because it can cause it to seize with condensation. It's not large amounts of water from the sink you need to be careful with, just small drops. You were lucky the other didn't seize.

    1. What is the consistency/appearance? Was the lavendar one fine last night? It's possible you got water on it and it seized the chocolate. But, that usually happens immediately.

      http://www.baking911.com/chocolate/se...

      Supposedly, you can reconstitute it but I've never had luck--it might be a matter of patience.