Truffles Not To Be Trifled With

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It’s 80p here folks, back from the dead. For those concerned souls out there, I have been on my winter break from grad school. It’s been a tough last 3 weeks, what with the constant sleeping and eating. So with only 1 final week until it’s time to dust off the notepads and spend another $500 on textbooks, I made good on a promise to Gansie.

You see, Gansie bugs me pretty much once a week to re-make these chocolate truffles that I’ve made a couple of times. And by bug, I mean hound, demand, and order. Being the lazy person that I am, I managed to delay the threequel as long as possible. But as all good procrastinating must come to an end, I promised to make them during my winter break.

Truth be told, and in typical 80p fashion, I just followed a recipe. My limit in kitchen creativity stops at suggesting to add more salt. But this is a damn good recipe that makes a damn good chocolate truffle. You can read it for yourself, but the only step I would change is to chop the chocolate up much more than “coarse”. The cream/hazelnut/butter/bourbon mixture has to melt all the chocolate and big chunks simply don’t work. I spent a half hour today basically mincing the surprisingly hard to cut chocolate.

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And people, when you make these, and you really should, don’t be a wimp and skip out on the bourbon. It adds a great kick to make the taste more than just chocolate. Also, don’t be chintz and put Jim Beam or Evan Williams in there, use a little of the good stuff in the back of your liquor cabinet. I went with one of my favorites, Blanton’s.

So this is a pretty labor intensive project, but the rewards are worth it. Don’t believe me? Just wait until Gansie comments after this post.

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11 comments

  • gansie January 7, 2009  

    the first time 80 made me these truffles i told him i never really loved him until he presented me with this chocolate-bourbon dream—and we had already been dating for 2 years.
    i was kidding, of course.

  • Joie de vivre January 7, 2009  

    Thanks for friending me on Foodbuzz. I love gansie’s comment!

  • BS January 7, 2009  

    I can tell you right now I’m going to have a new assignment if my girlfriend reads this post. Thanks a lot, 80p.

  • Michael January 8, 2009  

    Jim Beam was my roommate in college. Yeah, he’s not the classiest guy in my cabinet, but he’s never let me down.

  • Nick January 8, 2009  

    These look incredible! How easy are they to handle? They look like they’d melt in your hand!

  • Jessie January 8, 2009  

    these look so sinfully delicious! I don’t think I will be able to eat just one!

  • 80 Proof January 8, 2009  

    Don’t you worry Michael, I have a handle of Beam in my cabinet as well. I got nothing against it. Just thought these deserved the good stuff, especially since only about a shot goes in there.

    By that point in the top picture, Nick, they had been in the fridge for about an hour and a half. So they had solidified to the point they could hold their shape. I used a melon baller (dipped in cornstarch) to mold them. Plus, if it did stick to my fingers, I just licked it off!

    Gansie ate the equivalent of about 5 while I was making them. She sat next to me with a spoon at the ready. I had to distract her with some vodka.

  • Guiltless Glutton January 9, 2009  

    Damn, those look good. And here I just finished off my good bourbon. Guess I’d better go out and get me some more…

  • Bunny got Blog January 9, 2009  

    Oh these look so good!

  • Heidi / Savory Tv January 11, 2009  

    Gorgeous! And the second photo, well it’s fine art, you could hang it on the wall!

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