Hubs and I don’t really do the whole Valentine’s Day thing… I like to think that we show each other love everyday and there’s no pressure to show “extra” love on a silly holiday.
HOWEVER, when V-Day gets close I get a ridiculous urge to make everything “pretty” and pink or red and sparkly with hearts and sprinkles. I can’t help myself.
ANYWAYS, I’m super excited because I just bought my very first food processor! I had to use it right away so… I thought TRUFFLES!!
I based this recipe off of one for Bourbon Balls. Then I f*cked with it (a lot).
I think the next time I make these I’ll probably use some frosting instead of all that corn syrup. Maybe 50/50? These Goldshlager Truffle didn’t stick together very easily. I really had to squeeze the balls into their shape. I think a little frosting might help. Maybe. I’m planning on crushing the cinnamon imperials instead of leaving them whole next time. They’re a little bit too crunchy, I feel like if I didn’t warn people that there was candy inside they might chip a tooth. These don’t taste very much like Goldshlager, I’ll probably use more next time.
Also… IMO the pink Wilton candy melts look peach. Not pretty, pretty pink. I used ¾ of a bag of pink and ¾ of a bag a red candy melts to cover 42 truffles.
*RANDOM THOUGHT* Have you ever had those little cinnamon heart candies that appear in the grocery store around V-Day? No?! Why doesn’t anyone know what I’m talking about!? Wait… maybe it’s because they’re called Cinnamon Imperials. Have you heard of those!?I picked up a few bags of them this year because I really, really, really love them and I’ve been dying to bake something with them since I made THESE cookies from adapted from Mom’s Test Kitchen. That’s how they ended up in these truffles.
On that note… please excuse all the YELLING and the exclamation points? It’s possible pretty “holidays” and caffeine might have me a little worked up this afternoon. 😉
Check out the recipe for Goldshlager Truffles!
I had a lot of fun making these. Actually…
I had a lot of fun making the cake, and eating the edges.
Let me explain… This Guinness cake tastes delish. Perfect by itself, I think it would taste great with a very light frosting of some kind. Maybe a fluffy Bailey’s buttercream? It’s got a really great flavor, with just a hint of Guinness. And it’s super moist. Plus I added the green food color to make it a little more fun. The only downside is that the edges got a little too brown to be considered pretty. So I ate most of them.
I kind of made a booboo and forgot to write down the length of time I baked the cake for, but I think it was about 35 minutes. Be smart and peek in the oven window every so often before that, just to make sure. 😉
I had a lot of fun making sure the ganache tasted “right”. Who wouldn’t!?
Make sure the ganache is COLD before you try to whip it, if it’s still warm it won’t work. Don’t ask me why, I have no idea (that’s what the interwebs say, so it must be true). It took mine about 5 minutes to get as fluffy as I wanted it to be. Just give it time… be patient. This ganache is a little TOO chocolaty for me, the flavor really overpowered the Guinness cake. It’s really good, just a little to stong for such a light cake flavor.
Over all the ganache overpowered the cake crumbles. I used about 90% of the ganache I made. You can probably use less. I think it will depend on how crumbly/ cakey you want your truffles to be. Make sense? This was my first attempt at making truffles using cake so I was kind of winging it.
I didn’t have a particular amount of fun dipping these little guys into the chocolate. It’s a technique I still haven’t mastered. I started off using a spoon, but that was too messy. After the first few I realized that I had some lollipop sticks in the cupboard so I stuck the truffles on those, then dipped them. I used at least a whole bag of semi-sweet chocolate chips AND a little over a cup of white chocolate chips… you my use more or less, depending on how thick you like the chocolate covering, and how quick you get your cake balls/ truffles dipped. Ever notice how quickly white chocolate chips harden back up? I did. 😉
I also made some Minty Fudge this week using the McCormick recipe. The recipe online didn’t specify how much mint extract to use so I used a teaspoon of it. Then I added some mini chocolate chips to the top. You can never have too much chocolate, right?
Happy St. Paddy’s Day and Happy Baking!
Soo… I though I had posted this on St Paddy’s… (last Sunday) but apparently I only saved it as a draft. Drat! Better late then never!