Epiphany
02-15-2005, 12:41 AM
Earlier, I made truffles according to this recipe:
1 ½ cups heavy cream
6 ounces (6 squares) unsweetened, chopped chocolate
3/4 teaspoon vanilla
2 tablespoons + ½ teaspoon splenda
pinch of baking soda
1/4 cup unsweetened cocoa powder
2 tablespoons splenda or cocoa powder for rolling
Place the chopped chocolate in the bowl of a food processor of blender. Heat the cream in a saucepan over medium heat until small bubbles appear around the edge. Pour the cream over the chocolate and let stand for 30 seconds. Blend until the mixture is smooth. Add the vanilla, splenda, and a pinch of baking soda. Transfer the mixture to a shallow dish and refrigerate until firm, at least 1 hour. Using a 1-ounce scoop or tablespoon, scoop balls of chocolate and place on a baking sheet. Refrigerate for about 30 minutes. When chilled, roll each truffle in the plan of your hand into a perfect round ball. Drop the truffles into the sweetened cocoa powder and coat. Save the truffles in the refrigerator in an airtight container. (Makes 30)
After the first refrigeration for an hour, the choclate was still soft to the touch. I figured that it might need a bit longer to harden, so I left I left the mixture while I went to bed. It has now been eight hours and the texture still has not hardened. Any suggestions?
1 ½ cups heavy cream
6 ounces (6 squares) unsweetened, chopped chocolate
3/4 teaspoon vanilla
2 tablespoons + ½ teaspoon splenda
pinch of baking soda
1/4 cup unsweetened cocoa powder
2 tablespoons splenda or cocoa powder for rolling
Place the chopped chocolate in the bowl of a food processor of blender. Heat the cream in a saucepan over medium heat until small bubbles appear around the edge. Pour the cream over the chocolate and let stand for 30 seconds. Blend until the mixture is smooth. Add the vanilla, splenda, and a pinch of baking soda. Transfer the mixture to a shallow dish and refrigerate until firm, at least 1 hour. Using a 1-ounce scoop or tablespoon, scoop balls of chocolate and place on a baking sheet. Refrigerate for about 30 minutes. When chilled, roll each truffle in the plan of your hand into a perfect round ball. Drop the truffles into the sweetened cocoa powder and coat. Save the truffles in the refrigerator in an airtight container. (Makes 30)
After the first refrigeration for an hour, the choclate was still soft to the touch. I figured that it might need a bit longer to harden, so I left I left the mixture while I went to bed. It has now been eight hours and the texture still has not hardened. Any suggestions?