I made more truffles today so that I didn't waste the heavy cream that I had from last week. I used dark chocolate this time as the center and vanilla extract (now that I knew where it was). I wanted to be daring and dip them in melted white chocolate but that didn't go as well as I had hoped.
I used a double boiler and everything was going great. The chocolate chips had melted and I was taking the saucepan with the chips out of the other pan when a tiny droplet of water splattered into my chocolate. Goodbye creamy white chocolate, hello new feta-textured chocolate. What a disappointment. I only had 1/3 of my bad left so I melted new chips (this time in the microwave so I knew that no water would go in).
That went better but I need to develop a technique to dip the truffles in, coat them evenly, then manage to take them out before the chocolate melts (I had the truffles in the freezer for a half hour before I dipped them hoping that that would give me more time to work with). But hey, with more practice I'll eventually get the hang of it.
I did develop a cool little technique to get cocoa onto the truffles that weren't going to be dipped. I put them in the tiniest 2"x2" tupperware with a bit of cocoa and shook them until they were coated. It was so much easier and less messy than last week when I rolled them by hand (not that that's a hard thing to do but this was much more fun).
Like last week when I posted, I haven't tried one. I licked one-too many bowls/spoons after I was done making the truffles to want any more chocolate right now. But it was an adventure, and I don't plan on making anymore for a while. Anyway, that's enough procrastination for one day. I have an exam in parasitology tomorrow that I should get back to studying