Just made your Truffles. Much simpler than I thought they would be. I never really explored a truffle recipe before, so I shouldn’t have been too surprised after reading your recipe and that the process was easy. I went with a bubbly from the Leland MI area from a winery we visited this fall. Now that I know how easy this is I’ll look forward to trying different chocolate with different bubbly. My friends are going to love me if I keep this up. I did look up other truffle recipes to compare. What do you think about the addition of butter? Looking forward to more recipes!
Toni, I love that you used a domestic bubbly, and I'm so glad you had a good experience making the truffles! The variations on ganache and truffles are plentiful. When I first set out on this recipe, I contemplated using butter. But I'm always a fan of keeping recipes as simple and uncluttered as possible. People use butter for various reasons, and some sources indicate that it helps to stabilize the emulsion. I don't know about that, but I don't think it could hurt. Just make sure your butter is at room temperature when you add it, and you probably don't need more than 1 to 3 teaspoons of it. Otherwise, have fun experimenting! That's the best part of getting to know a recipe. And thanks for your comment!
Beautiful photos, great recipe for ganache which I hope to try soon. I enjoyed the info on Black history/food/traditions. I have the Jubilee cookbook and will look for mashed turnips recipe. I just discovered rutabaga from another food blog and hope to experiment. I am very partial to Misty Knoll ground turkey which is very expensive (at least here) but worth it. Christine keeps me updated on your family adventures. Stay well. Hope to see you soon. And I love your newsletter!
Thank you for your comment, Eleanor! I've bean buying the Misty Knoll turkey too. It is more expensive, but I feel good about the way they're raised and processed. We'd love to see you as soon as possible!
Just made your Truffles. Much simpler than I thought they would be. I never really explored a truffle recipe before, so I shouldn’t have been too surprised after reading your recipe and that the process was easy. I went with a bubbly from the Leland MI area from a winery we visited this fall. Now that I know how easy this is I’ll look forward to trying different chocolate with different bubbly. My friends are going to love me if I keep this up. I did look up other truffle recipes to compare. What do you think about the addition of butter? Looking forward to more recipes!
Toni, I love that you used a domestic bubbly, and I'm so glad you had a good experience making the truffles! The variations on ganache and truffles are plentiful. When I first set out on this recipe, I contemplated using butter. But I'm always a fan of keeping recipes as simple and uncluttered as possible. People use butter for various reasons, and some sources indicate that it helps to stabilize the emulsion. I don't know about that, but I don't think it could hurt. Just make sure your butter is at room temperature when you add it, and you probably don't need more than 1 to 3 teaspoons of it. Otherwise, have fun experimenting! That's the best part of getting to know a recipe. And thanks for your comment!
Beautiful photos, great recipe for ganache which I hope to try soon. I enjoyed the info on Black history/food/traditions. I have the Jubilee cookbook and will look for mashed turnips recipe. I just discovered rutabaga from another food blog and hope to experiment. I am very partial to Misty Knoll ground turkey which is very expensive (at least here) but worth it. Christine keeps me updated on your family adventures. Stay well. Hope to see you soon. And I love your newsletter!
Thank you for your comment, Eleanor! I've bean buying the Misty Knoll turkey too. It is more expensive, but I feel good about the way they're raised and processed. We'd love to see you as soon as possible!