spilt milk and split cream

You probably all know the expression “no use crying over spilt milk” or some variation of it, right? Well, whenever I hear it, I think of this one time in my childhood when I actually did cry over spilt milk – not just figuratively speaking, but literal spilt milk and literal crying.

I was quite young at the time (maybe six? maybe four?) and it would’ve been at home one day, in the kitchen. I really don’t remember the circumstances surrounding it, but I remember there was milk spilt, and for some reason I was really upset and cried.

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peanut butter and jelly

It’s been some time coming, but I’ve finally had another attempt at making truffles. Since my coconut and lime truffles worked so well, and got such good feedback from my colleagues, I’ve been meaning to make more truffles, experimenting with ingredients and flavour combinations. I like making truffles because you can play around with different flavours, but mostly because it’s generally easier and requires fewer ingredients than baking a cake (which I also enjoy, but sometimes just don’t have the time or energy for).

Another big bonus is that it’s easier to adjust quantities/proportions as you prepare the truffle mix, whereas baking tends to require very (or at least reasonably) accurate measurements. If you’ve read my previous posts on baking, or if I’ve told you of my baking adventures before, you’ll know that I’m not great with precise measurements and sticking to recipes…

Anyway, I can’t remember when the inspiration hit me, but I believe it was while talking to a colleague about the gloriousness of peanut butter. I reckon PB is great as it is, on toast or bread, but I especially like it with jam. From there, I started thinking about how I could recreate the flavours of a good PB&J sandwich in a truffle form, and the following recipe was born:

Ingredients:

  • ~170-180mL (thickened) cream
  • 4 tbsp smooth peanut butter (I guess you could use crunchy PB but I was worried about the peanuts going soft/weird while being cooked in the cream …but that could just be me being paranoid)
  • ~240g dark chocolate (melting chips, or a cut-up block)
  • 1 small tin/jar of some sort of fruit-flavoured hard candy, crushed with a mortar & pestle to get little granules of candy (I reckon it works best if you get it to just bigger than raw sugar granule size)

I think the process for all truffles is basically the same, so once you’ve mastered one, you’ll probably find it easy enough to adapt for other flavours. In this case, I just put the cream and PB into a saucepan to heat slowly, stirring until the PB melted and incorporated into the cream. Once it looked like it was just about to come to a simmer, I took it off the heat and added the chocolate, stirring until it all melted.

At this point, I contemplated adding choc chips (like the ones you use for baking cookies) to give an internal crunch element to kind of resemble the texture of crunchy PB, but I didn’t really have that many, so I left them out. Besides, I figured that the candy coating would give enough of a crunch.

After leaving the truffle mix in the fridge to cool overnight, I cut it up (because too lazy to use a melon baller and scoop out individual ones), and rolled it in the candy crumbs/powder.

I’m really bad at remembering to take photos of food, so of course I don’t have a photo, but I reckon they looked pretty impressive, if I do say so myself. The candy I used was red/pink, so just imagine little cubes of dark chocolate covered in little pink jewels. It gets a bit of a reaction. I will say, however, that if the candy powder is too fine, it kind of melts when applied to the truffles, and then it becomes quite sticky (although people said it was worth the stickiness).

When I did my taste-test at home, I was actually a bit apprehensive. It worked, but the flavour wasn’t as amazing as the coconut and lime truffles (sorry I keep mentioning those, but I feel like I set too high a benchmark when I made them). But you do get the nice combination of salty, creamy peanut butter and sugary fruit (or should that be “fruity sugar”?) so I was satisfied. What I really judge a recipe’s success on, however, is the reaction I get from others, particularly if anyone asks for the recipe because it means they liked it enough to want to make it themselves. On this criteria, I’m very pleased (and relieved) to say that these PB&J truffles passed 🙂

coconut + lime + dark chocolate

I reckon the best thing about baking is being able to create something delicious, and then share that with family/friends, and just watching them enjoy it. It’s really something special, hey?

Well, after work on Sunday, I could not be stuffed baking anything, so I decided to just make truffles. No special occasion, but I’ve just been compulsively buying dark chocolate to kind of give myself an excuse to use it. I was also inspired by this post on Jane’s Patisserie, and wanted to experiement around with some flavours.

Also, apparently you can get the same satisfaction from sharing home-made truffles as you get from sharing a home-baked cake. I took my truffles in to work with me today, and everyone loved them, so I thought maybe it was worth sharing the recipe here (especially since I also got a few recipe requests)

Truffles are amazingly easy to make, which makes me like them even more. I’d previously made a chocolate cake with lime and coconut, so I figured the same thing should work in truffle form (not sure if it still counts as an experiment then, but oh well…)

As well as being easy to make, there were only four ingredients:

  • ~165mL coconut cream (I just happened to have a small tin in the pantry that was exactly this amount. I weighed it in the tin to be ~200g, which, yes, is kind of a meaningless value since I didn’t weigh the empty tin)
  • ~365g dark chocolate (I’ve put the “approximately” tilde on this one because I ate a bit of the chocolate before it went in. You’ve got to check for quality, right?)
  • ~2 tsp Gin Gin & Dry lime powder (I assume lime zest would work fine as well)
  • enough dessicated coconut to coat truffles

All I did was heat the cream with the lime powder on a low heat until it was just about to boil. Then I took it off the heat, and added the chocolate, stirring until it all melted. It was then a simple case of pouring it into a lined container, and waiting for it to set (I left it overnight). Once set, because I was too lazy to scoop them out individually, I just cut them into squares, and kind of rolled them into ball-like shapes while coating them in dessicated coconut.

Here’s a photo (but it’s not very good because I took the good ones to work, and completely forgot to take a photo, so these are the few random pieces I kept at home)

Coconut and lime truffles (well, you get the general idea...)

Coconut and lime truffles (well, you get the general idea…)

I’m not a truffle expert (yet) but I assume you can just adjust the cream/chocolate ratio depending on whether you prefer the truffles softer/harder. The ratio I used seemed to give a satisfyingly rich truffle.

next and last

I reckon every semester I write at least one entry about the ridiculous assignments I have and/or the many reasons why uni is so torturous. I can’t remember if I’ve written one for this semester yet… but I hope not because I’m going to try to go one semester without complaining about assessment in a blog post.

Grr… hope I do not explode…

Wow… I just looked over at some notes I wrote on a “to do list” -type thing, and saw the word “cream” (as in the diclofenac cream I’m making in prac class), and I thought of actual edible whipped cream. But, really, I’m not hungry, I just like food.

This reminds me of that time I went to ‘Three Girls Skipping’ and I was ordering a friand, so the cafe lady asked if I wanted cream with it. Being somewhere between my indulgent mood and my fear-of-atherosclerosis-and-other-cardiovascular-diseases mood, I asked for her recommendation:

“Is it better with cream?”
“Always”

What can I say? She spoke the truth.