Today it is time to test out another recipe from Country Living issue December 2018. It is a recipe on eggnog truffles, which on the photo in the magazine looks like these white chocolate truffles. However, this recipe did not work as expected in my kitchen. The truffle mass did not become thick enough, so I could not shape into ball shape !!!
So now I sitting here wondering why ??? What did go wrong for either me or the recipe ? In the recipe the applied cream is double cream, which is almost impossible to get hold of in Denmark. Double cream contains 48% fat, while the normal Danish whipping cream contains 38% fat, so perhaps this can explain the issue, that the truffle mass does become thick ?
I will try to "safe" the truffles mass by using the truffles mass as filling into some chocolate.
Eggnog truffles:- 15 truffles
- 100 ml dairy whipping cream with 38% fat
- 200 g white chocolate - cut into smaller pieces
- 25 g butter
- 2 tablespoon rum
- 1 pinch of vanilla corn
- generous grating of nutmeg
- desiccated coconut
- Put the dairy cream, butter and white chocolate into a mixing bowl, which is place in cooking pot with simmering water.
- Stir the ingredients, until they are melted together into a homogeneous mass.
- Remove the mixing bowl from the cooking pot, stir in the rum, vanilla corn and grated nutmeg (according to taste preference).
- Place the mass cold night over.
- Use two teaspoons with divided the truffles mass into ball shape.
- Coat the truffles mass in desiccated coconut.
- Store cold in the refrigerator.