(no subject)

[oakenguy]

Ever looked at your bare knees and thought, "If these were shoes, I'd swear they were on the wrong feet" ?


Yeah, it's that sort of day.

Comments

[godswraith.livejournal.com]

You should try wearing long pants to work in this weather.....

[malterre.livejournal.com]

No but I often wonder who keeps taking over my brain and writing in my journal, they're much funnier than me.

[rantarn.livejournal.com]

No, but I once looked down at my shoes while wearing them and thought, "wow, I have a pair of shoes just like that." I was very tired at the time and cramming for a test.

[callunav.livejournal.com]

That's beautiful.

[flopart.livejournal.com]

but i heart you, so it's okay.

[foresthouse.livejournal.com]

Hahaha, no, I haven't, but why am I not surprised that you have?

J/K I know that kind of day even if I've never thought that about my knees.

[bootsvalentine.livejournal.com]

I don't suppose you give our your truffle recipe?

:^)

[oakenguy.livejournal.com]

Well, it's embarrassingly easy, is the thing! I keep it secret to maintain my rep.

But for you....

The basic recipe: the proportion is 1/2 cup of heavy cream to 1/2 pound of chocolate. This should work out to about 2 dozen truffles. Heat the cream up until little bubbles just start to form around the side. Have the chocolate broken up as finely as possible; pour the cream over it, and stir until it's totally blended. Refrigerate until it's solid, and then scoop and roll.

Where it gets tricky is the add-ins...if you're putting in liqueur you'll want to add in a little more chocolate or it'll be too liquidy; if you're adding in nuts or peppermint chunks or other crunchy bits you'll want to add in a little more cream, or it'll be too solid. If you're going to have it in the fridge for a while before you scoop you'll want more cream or maybe a little butter, or it'll be hard as a rock by the time you try to use it. And some liqueurs will taste stronger in the finished truffle than they will before it's chilled, so I've made the mistake once or twice of adding "just enough" to get the flavor while cooking, and then realize a day later that there's enough alcohol in them to blow the roof off my head.

But you've got the idea. :)

[bootsvalentine.livejournal.com]

Yay! I can't wait to try it! Do you roll by hand or use a melon baller or something of the kind?
Speaking of truffles, how about truffle-sponsored pups? How's Toby?
Happy holidays !

[oakenguy.livejournal.com]

I use a melon baller--I've actually gone through three of them! One eventually bent all the way back into a 'U' shape and the second one snapped right off, which is a problem they never really address in the cookbooks. :P

Toby's snoozing beside me as I type this--he's doing really well! He charmed the pants off my parents by scampering around outside, finding a stale piece of bread under the birdfeeder, and burying it in a snowbank while they watched. (For reasons known only to Toby, he won't use his paws to fill in a hole once he's made it; only his nose will do.)